Method:

For preparing masala, roast grated dry coconut, dry red chillies, peanuts, garlic and sesame seeds one by one. Transfer it into mixture jar and add 1 teaspoon cumin coriander powder. 

Now heat a vessel on a medium flame. Pour 1 tablespoons of oil. Add chopped onions. Fry till onions cook. Now add Kolhapuri kanda lasoon masala, turmeric, grated Masala and salt. Mix it well. Cook for one minute. Then add chopped coriander. Mix it.

Now the mixture is ready for stuffing the sponge gourd.

Now clean the sponge gourd in a water. Remove their skin with the help of peeler. After removing the skin wash the sponge gourd once again. Now cut the sponge gourd in two pieces and make a cuts like shown in the picture. Fill the stuffing in the sponge gourd pieces.

Now heat the vessel on a medium flame. Pour 1 tablespoons of oil. Add crushed garlic, curry leaves and asafoetida into the oil. Once garlic change the colour add fill sponge gourd into the tadka. Mix it well. Add very little water into this. Slow the flame. Put the lid on vessel and allow to cook the stuffed sponge gourd for 10 minutes. Check in between and turn it at another side. Once the sponge gourd cook properly add the remaining mixture of masala into the subzi. Don’t keep much water. Cook the subzi till water fully observed. Mix with the help of spatula. Cook for another 5 minutes.

Garnish with chopped coriander.

Serve hot with Chapati or Roti.

Thank you.

Have a wonderful day.