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3 cups - tendli, washed, ends cut off and sliced into rings
1 tbsp - canola or any vegetable oil
1 tsp - mustard seeds
1 tbsp - urad dal (black gram dal)
1 sprig - curry leaves
1 tsp - red chilli powder like Cayenne
1/2 tsp - turmeric
Salt to taste
2 tbsp - coriander leaves, chopped
2 tbsp - grated coconut for garnish (optional)
How to Make Tendlichi Bhaji
Heat the oil and add the mustard seeds and then the urad dal.
When the urad dal starts to brown, add the curry leaves and stir quickly. Add the chilli and turmeric powders and stir for a few seconds.
Add the tendli rings and stir well to coat.
Add salt. Cover and cook on a low flame, adding water if necessary, for about 15 minutes or until the tendli is tender enough for your liking.
Garnish with coriander. Sprinkle some grated coconut on top, if using.
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