Tondekai tumbsida pallya

¼ kilo Tondekai

½  fresh coconut scraped

Juice of 1tbsp. Tamarind soaked

1 tbsp. Jaggery

1 tbsp. Coriander seeds roasted

2 tsp. Fenugreek seeds roasted(optional)

8 red chillies roasted

Salt to taste,

Pinch of turmeric and asafoetida

2 tbsp. Of coconut oil.

Seasoning – mustard, urad dal, red chilli, kharipatta.

Method:

Grind to paste coconut, coriander seeds, mustard seeds, red chillies and tamarind juice jaggery, turmeric and salt.

Slit the ivy gourd lengthwise do such that the it is held together at the bottom.

Fill the ground paste into the slits.

In a wok heat the oil, add in the mustard, urad dal red chilli ,asafoetida and kharipatta in that order.

Now drop the stuff ivy gourd, if any stuffing is left behind just cover the stuffed ivy gourd with it. Close and cook for 10 -15 mnts stirring it in between.

Goes well both rice and chapathi. 

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