½ cup kadele hittu (Besan)
¼ cup finely chopped coriander leaves.
2 tsp. Chilli powder
2 tsp. Amchoor
2 tsp. Sugar
Salt to taste
Pinch of asafoetida and turmeric.
2-3 tbps of cooking oil.
1 tsp. Of jeera seed for seasoning.
1 tbsp of coconut for dressing.
Stuff all the slit Tondekai with this mixture.
In a wok, pour the oil when it heats add the jeera and hing.
Now drop in the stuffed Tondekai cover it with whatever remaining masala mixture. Close and let it cook for about 7minutes now lightly stir it with a spoon so that the other side gets to the bottom and roasts. Sprinkle water, if required close and let it cook for another 5mnts or till the gourds are cooked. Dress with fresh coconut scrapping and remaining chopped coriander.
Goes well with roti. Though not so great with rice.