Masala Stuffed Whole Tindora / Dondakai / Ivy gourd / Tendli

Here is an other use of the homemade 'any time use ground masala paste'. This time its for a vegetarian dish.
As a kid it was dish we used to look out for. I like dondakaya like bendakaya (bendi) in any form. Stuffing it with the masala and frying it makes it really yummy and delish.
The dondakai is cut like a vankai (brinjal) when making stuffed brinjal, is cut in a plus shape and stuffed with the masala. The only other additions to this are onion, tomato, green chillies. To the masala paste itself, little bit of amchoor or lemon juice or even tamarind juice can be added for the tangy flavor.

It takes about 1/2 hour to cook on low heat, so that they don't get mushy!!

Ingredients:

1 to 1 1/2 pound Dondakai, washed, ends cut and cut from the top in a plus shape almost to the bottom, making sure it doesn't break into 2 pieces.
enough masala paste for stuffing
1 onion, chopped
1 tomato, chopped
4-5 green chillies, chopped
1 tbsp amchoor powder or lemon juice or tamarind juice ( more or less, depending on your taste)
1/2 tbsp chilli powder
1/2 tsp turmeric powder
1-2 tbsp oil
salt to taste
1 tbsp coriander leaves

Method:

Heat oil in a pan. Add onions, green chillies and tomatoes and saute. Lower heat to add the dondakais.
Add some salt and amchoor powder to the masala. Stuff the dondakaya with the masala paste and drop into the oil. Sprinkle some salt on the top and cover to cook. Saute from time to time and cover. When they are half cooked, add chilli powder, turmeric powder and mix well.
Its takes a little longer for the whole dondakai to cook. So keep covered and saute in between. But make sure don't over cook or they will become too soft.
Fry to the desired level. Garnish with coriander leaves.
Serve hot with rice or roti, as a side item in a party :). Enjoy!!!