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, finely chopped
• 1/4 tsp - each cumin & mustard seeds
• salt to taste
• 1 tbsp - oil

How to Make Tondli Sabzi

• Slice tondlis into thin rounds.
• Heat oil in a non-stick or heavy pan.
• Add seeds, asafoetida, allow to splutter.
• Add capsicum, tomato, stir for a moment.
• Add tondlies, stir and cook for 2 mins.
• Sprinkle some water, cover with a deep lid.
• Pour a little water on lid, cook for 2 mins.
• Remove lid, add all dry masalas, tamarind and 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 uncovered till done.
• Garnish with coriander, serve hot with phulka or layered roti.