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Stuffed Tondli
Stuffed Gherkins (Bharli Tondli)

serves 4


  • 1/2 kg gherkins,
  • 1/2 teaspoon asafoetida,
  • 2 teaspoon mustard seeds,
  • 3 tablespoon oil,

For the stuffing:

  • 1 cup gram flour (besan),
  • 1/4 cup bhajani (mixed flours)/rice flour,(optional)
  • 1tbsp coriander powder,
  • 1/2 tbsp cumin powder,
  • 1 tsp turmeric powder,
  • 2 tsp chili powder (adjust as per your liking),
  • salt to taste,
  • cilantro/coriander leaves.


  1. Wash gherkins. Pressure cook them until tender but not mushy. Remove from the cooker, wipe dry them with a paper towel or kitchen towel. Give vertical slit to each gherkin keeping both ends intact. Do not rinse them in water again.
  2. For the stuffing, combine gram flour, bhajani/rice flour, coriander-cumin powder, chili powder, turmeric powder, chopped coriander leaves and salt. Stuff the gherkins with the mixture. Set aside.
  3. Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida. Add stuffed gherkins and toss gently so that the oil coats all the gherkins fully. Sprinkle remaining masala on top. Fry for sometime. Cover for 1 min. Keep stirring occassionally until the gherkins turn crisp and light brown.
  4. Once done, remove from the fire. Garnish with coriander leaves. Serve hot with chapati or dal and rice.

Tips and Variations:
Another method to make stuffed gherkins is like this:
Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Grind this mixture along with tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and black masala.

Stuff raw gherkins with the ground mixture and cook till done.

Follow Stuffed Brinjals recipe for exact directions.