Tondli Tomato Batata Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 2 cups tondli, sliced round
  • 4 baby potatoes
  • 2 tomatoes chopped
  • 2 big onions
  • 1/4 cup desiccated coconut
  • 2-3 red chillies
  • 1 tbsp coriander seeds
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp oil
  • Salt to taste

How to Make Tondli Tomato Batata Masala

  • In an non-stick pan, roast the desiccated coconut till red and crisp.
  • Roast the red chillies and coriander seeds too.
  • Add the chopped onions and fry till light golden.
  • Transfer all the roasted and fried items into a mixer.
  • Grind to a fine paste along with red chilli powder and turmeric.
  • Add some water to get smooth paste.
  • Heat oil in a pressure cooker, fry masala paste for 5 mins.
  • Add the tondli slices, peeled baby potatoes and chopped tomatoes.
  • Sprinkle salt and add about 1.5 glasses of water.
  • Cover and cook for 20 mins.
  • Open the lid when cool, stir well to blend the veggies and masalas.