Ingredients:
250 gms. tondli
1 stalk curry leaves
1 tsp. coriander finely chopped
1/2 small capsicum finely chopped
1/2 tomato finely chopped
3/4 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/4 tsp. turmeric powder
3-4 pinches garam masala powder
3-4 pinches asafoetida
1 tamarind piece (1?) finely chopped
1/4 tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil
Method:
- Slice tondlis into thin rounds.
- Heat oil in a nonstick or heavy pan.
- Add seeds, asafoetida, allow to splutter.
- Add capsicum, tomato, stir for a moment.
- Add tondlies, stir and cook for 2 minutes.
- Sprinkle some water, cover with a deep lid.
- Pour a little water on lid, cook for 2 minutes.
- Remove lid, add all dry masalas, tamarind, stir.
- Sprinkle some more water, cover again with lid same way as before.
- Stir now and then in between. Cook till tondli is tender.
- Allow any leftover water to burn out, by cooking unlidded till done.
- Garnish with coriander, serve hot with phulka or layered roti.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Nutritive value per serving
| Protein |
: |
2.46gms |
| Fat |
: |
7.74gms |
| Minerals |
: |
1.13gms |
| Fibre |
: |
2.94gms |
| Carbohydrate |
: |
7.31gms |
| Energy |
: |
108kcal |
Tondli Dishes Index
