If you are bored of eating the same pulses and simple green vegetables every day and want something spicy and fun to eat, then Stuffed Kundru is a great option. People often eat Kundru in a simple way by making Bhujiya with potatoes or onions, but when it is cooked in a mortar or pestle and stuffed with spices and sour dry mango powder, its taste doubles.
Crunchy on the outside and full of spices on the inside, these spicy Kundru not only taste delicious with Paratha and Puri, but also enhance the enjoyment of eating as a side dish with dal and rice. Let us know the very easy and perfect recipe of making Dhaba style spicy stuffed Kundru.
Ingredients
Fresh Kundru: 250 grams (washed and wiped thoroughly)
Whole Coriander: 1.5 tbsp (coarsely ground)
Fennel: 1 tablespoon (coarsely ground)
Cumin: 1 tsp
Dry mango powder (khatai): 1 tbsp
Turmeric Powder: 1/2 tsp
Red chilli powder: 1 tsp
Garam masala: 1/2 tsp
Asafoetida: 2 pinches
White salt and black salt: as per taste
Mustard oil: 3-4 tbsp
Correct and easy method of making
Cut both the ends (edges) of Kundru a little. Now make 2 cuts (plus ‘+’ sign) lengthwise in the middle so that the Kundru remains connected to the bottom and there is space for filling the masala.
Mix coarsely ground coriander, crushed fennel, dry mango powder, turmeric, red chilli powder, garam masala, asafoetida, black salt and plain salt together in a bowl. Add 1 teaspoon mustard oil to this dry masala and mix it so that the masala becomes slightly moist and does not come out of the Kundru.
With the help of a pinch, fill the prepared coarse masala inside the cut of each Kundru by pressing it well.
Add 2-3 tablespoons of mustard oil in the pan and heat it well. When smoke starts coming out from the oil, slow down the gas and add cumin seeds to it.
Now place the spices filled kundru one by one in the pan. Cover the pan and let it cook on low flame for 4-5 minutes.
Remove the lid and turn the Kundru with tongs or a spoon so that they get cooked evenly from all sides. Cook it for 2-3 more minutes without covering so that they become crispy from outside.
Your hot, sour, spicy and spicy stuffed Kundru is ready. Serve them with roti, paratha or dal-rice.
—- End —-
Source link
[ad_3]
