Bharli Tindora or kundru or Coccinia grandis stuffed

R loves this vegetable so every time we get this, my sis in law used to make it as fried version and R is used to the fried version too, frankly i do not like the vegetable but yesterday felt like trying it so made another version of this. I made the masala version Vidharbha style, as in coastal  or kolhapuri n satara version you can add dry khobra or desiccated coconut with the stuffed masala preparation.

R says that i never cook in Maharashtra way the tarii wali sabji, ussal n what all....As R is from vidharbha, aditi our family friend usually call him for Saoji mutton rassa , which R loves and Gola bhat ....So this preparation is dedicated to maharastrian way of cooking and specifically Vidharbha, you can understand with the ingredients mentioned below

I used 200 gms of tindora or kundru so that the roasted masala amount is according to that

Roast the following ingredients: For Filling

• 1 Tsp of whole cumin and coriander seeds
• 1 and 1/2 Tsp of white seasme or til and peanuts
• 1-2 pieces of kashmiri chilly & spicy chilly (I used guntur chilly)
• Fennal seeds are optional (Vidharbha they do not use in food but i love its taste)
• Desiccated coconut is also optional
• 1 tsp grated gur (Jaggery is optional)
• Salt according to taste 
• Oil for frying (2.5 tbs of vegetable oil)

For the main prep:

• 200 gms of kundru
• 1 tsp of grated ginger 
• 1 tsp of jeera or cumin seeds 
• 1 medium size ripe tomato chopped into small pieces 
• Water as per consistency you require (Use luke warm water)
• Salt accordingly as in the filling also i have added salt

Procedure:
In a pan roast til and peanuts separately, remove the upper cover of peanut and keep it aside, lightly brown them and in the same pan roast cumin, coriander, fennal and chillies and put the roasted peanuts and seasm into the pan and let it cool and grind it and then added the grated jaggery and salt according to taste

200 gms of kundru and put a slit in center and then put the filling in each of the kundru, In a kadhai in medium to low heat add the mentioned quantity of oil, it will be used for frying and cooking, when the oil heats, add the stuffed kundru and the slit portion should be at top and then fry it till its slightly brown and remove it from the oil in a kitchen towel and in the same pan add whole jeera let it sputter and then add grated ginger, mix it till the ginger smell is gone, add chopped tomatoes. Mix all well till the tomatoes have softened and then add luke warm water and boil for 2 mins and then add the stuffed kundru and then simmer for 2 mins and then close the gas

PS: Prep should be done in medium to low heat