Tondli Chi Bhaji/Tendli ki Sabzi/Tindora Sukka Masala

Tondli Chi Bhaji/Tendli ki Sabzi/Tindora Sukka Masala

By NamakShamak
  • Serves: 2 - 4
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




Marriage does strange things to women! The home made subji’s and curries that you once despised,especially those belonging to the “gourd” category, notorious ones being Karela/bitter gourd and Laukis/bottle gourd, suddenly become your much desired ones, especially mothers home cooked versions! It happened to me as well! One of the reasons being, it was me stepping into my moms shoes, planning meal menus, shopping vegetables and always anxious in the morning, on what should be made for lunch boxes and dinners! Eventually, bringing the gourds and other vegetables was inevitable! But making your family eat it and love it is yet another task. My mantra, very clear, stick to traditional recipes! So this is a very traditional version of my Moms recipe that never fails.

Ingredients

Directions

  1. Wash and dry the tondli and cut them length wise,make 4 quarters lengthwise. Peel and dice potato and put them in water to prevent them from turning dark.
  2. Heat oil in a pan. Add mustard and cumin and let them crackle. Add chopped green chillies and fry for 1 min. Now tip in the chopped tondli and potato and fry. Add salt,turmeric ,red chilli powder and garam masala and mix.
  3. Add a drizzle of water and cook covered on low flame for 10 mins. Check pressing with a spoon if the potatoes and tondli are soft and can easily be cut with spoon, the vegetables are cooked. Add sugar and scraped coconut and fry on medium flame till
  4. Transfer on serving dish and serve garnished with chopped coriander. This is an ideal tiffin or lunch dry subji.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak