Friday, May 24, 2013

Tondli / Tendil Masala Bhaji

Time 25 min
Tondli washed and chopped 1 cup
Finely chopped onion 1 big size
Ginger garlic paste 1/4 tsp
Chili powder 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Curry leaves 4-5
Pinch of Asafoetida
Water 1-2 cups
Oil 2 tbsp
Salt to taste

For the paste
Urad daal 1 tsp
Fenugreek seeds 1 tsp
Coriander seeds 1 tsp
Rice 1 tsp
Fresh coconut 4 tbsp
Dried Red Chilies 3-4

Heat oil in kadai (i prefer pressure cooker) add cumin and mustard seeds, after mustard seeds pops out add curry leaves, onion, fry till it turns golden brown in colour. Then add tondli fry for 3-4 min on low flame. Then add ginger garlic paste, turmeric powder, chili powder and paste mix well. Fry for 3-4 min. Then add 1.5 cup water. Mix well. Cook till tondli is tender. (1 whistle then turn off immediately, release pressure). If require add 1-2 tbsp water. Serve hot with chapati or bhakri.

Todli takes time to cook so i prefer pressure cooker.

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