Ingredients:

• 250 gms – fresh tender Gherkins
• 1 tbsp – coconut, scrapped
• 1 stalk Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1/2 tsp – Dhania powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Chana masala (optional)
• 1/2 tsp – Amchoor (dried mango) powder
• salt to taste
• 1/4 tsp – each cumin & Mustard Seeds
• 1 tbsp – oil

Method:

1. Wash and dab gherkins dry, with a kitchen cloth.
2. Nip off a tiny portion of base and tip.
3. Make 2 incisions in + shape, from to top to base.
4. Take care not to break completely.
5. Keep enough uncut space at bottom.
6. Mix together all dry masalas, coconut and salt.
7. Stuff each gherkin in the slits with this masala, keep aside.
8. Heat a non-stick pan, add oil.
9. Add seeds, asafoetida, curry leaves, and stir.
10. Add gherkins, stir-fry for a minute.
11. Add 1/2 cup water, bring to a boil.
12. Cover and simmer, till gherkins are tender.
13. Allow all the water to evaporate.
14. Remove into dish and garnish with coriander. Serve hot with hot phulkas, or puris.

Recipe courtesy of Sify Bawarchi