Tondli Sabzi

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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