Kundru dish

Wash the Kunduru and dry it till it dries water. Cut the stalks from both sides of the Kunduru and cut it from one side to the lengthwise, so that the other holes attached on the other side should be cut and cut this way.

Prepare the spices for filling

Now add Coriander Powder, Fennel Powder, Amchoor Powder, Red Chilli Powder, Garam Masala, Turmeric Powder, Salt and a little bit of green coriander in a bowl, mix well, the spices are ready.

Fill the spices in Kunduru.
Raise a kunduru, open it from the cut part and fill it with a spoon filled with spices and fill it with the spices filled with the spices.

Cook Kunduru

Put oil in a pan and heat it. Put cumin seeds in hot oil, add asafoetch after frying cumin, and to cook the stuffed potato, put one by one and cover it and let it cook for 3-4 minutes on low flame.
Open the lid and turn the whip back, cover again and let it cook for 4 minutes on low flame. Again, cover the kunduru again and lightly cover it with light brown and lightly soft until it becomes soft.

Kunduru is ready, take them out in a bowl, put green coriander on top of the curry and decorate it, and chapati, parantha, or anyone else, eat parasi and eat.