¼ Tondekai slit length wise.
¼ cup roasted and powdered peanuts
¼ cup finely chopped coriander leaves
¼ cup grated fresh coconut
3 tsp. Godha masala
1 tsp. chilli powder
1 tbsp. Of sugar
1 tsp mustard
Pinch of turmeric
Pinch of asafoetida
Salt to taste.
2 tbsp. Cooking oil.
powdered peanuts, coconut, coriander leaves, salt, sugar, turmeric, godha masala and chilli and mixed well.
This is mixed into the slit ivy gourd, and kept aside.
In wok pour the oil when it warms, add in the mustard, fenugreek and asafoetida
Now drop the stuffed ivy gourd into this
Spread the remaining coconut mixture on top and close well let it cook.
If you are particular like me you can stir it in between.
Goes well with roti and not so well with rice.