Foodlyrics

It’s been a truly long time that I have posted and even visited your blogs. Thanks for being so understanding for all this time. It’s been a grilling 7 months. I have been completely tied up with my German levels. Not that am not happy about it, the only sad part was that I couldn’t dedicate much time to the blog. But now that I am BACK I will be regularly updating the blog and replying to you as well. I have decided that even when I will be tied up with my job I will give a certian time to posting the replying blogs for sure. It’s a family I can’t afford to miss anymore

So do have a go at it. Have with hot chappatis or rice

Ingredients –

Ivy gourd/Tondali/ Tendli (thin and small sized) – 10-15
Freshly desiccated coconut – ½ cup
Sesame seeds – 2 tablespoons
Oil – 2 teaspoons
Goda Masala – 2 teaspoons
Jaggery (crushed) – 2 tablespoons
Mustard seeds- ½ teaspoon
Asafoetida – ½ teapsoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Salt – to taste
Coriander springs – few springs finely chopped

Procedure –

• Thoroughly wash and slice the sides of the tondali. Cook them for 3 whistles in a pressure cooker. Let it cool
• Dry roast coconut and sesame seeds and after cooling ground them together.
• In a kadhai heat oil. Add the mustard seeds and let them splutter. Add asafoetida, turmeric powder.
• Now add the grounded coconut and sesame mixture and add water according to the gravy consistency.
• Add the boiled tondali, goda masala, jaggery, salt, red chili powder.
• Let it cook for 5-7 minutes.
• Sprinkle the coriander springs or some desiccated coconut and serve hot with chapattis.

Tips –

Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.