Hello everyone !!
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, now that we have a post it cannot be without a recipe. I had prepared and kept the post nearly ready for somedays and here it is. Masala Tondali. Tondali is known as Ivy Gourd,Tendli. It has a pecicular taste and a wonderful ingredient in preparations like Masale bhaat
. This Veggie can be either simply fried or made with a gravy. This one is with the gravy. It’s a little on the spcier side for sure. The preparation is very much maharashtrain style.
So do have a go at it. Have with hot chappatis or rice
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
- 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.
Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.
Goda Masala is traditional ingredient, commonly used in a variety of maharashtrian dishes. Mix of many different spices, this masala is not very strong in flavor like the garam masala. It is mainly used in curries, dals and vegetables to add a mild flavor to it.
Some of my childhood memories are attached to this masala. Everytime my mother used to prepare aamti (marathi daal) with this masala the aroma used to fill the entire house. WOW..miss those times !!
Coriander seeds (Dhane) – ½ kg
White Sesame (Pandhare til) – 50 gms
Cumin seeds ( Jeera) – 4 tspns
Caraway Seeds (Shah jeera) – 4 tspns
Cinnamon (Dalchini) – 3 sticks crushed into small pieces
Clove (Lavang) –10
Black Pepper (Kali Mire) – 20-25
Bay leaf (Tamal patra) – 10-15
Dried Red chilies – 7- 8
Dry Coconut – 100 gms
Oil – 8 tspns
- Grate the dry coconut and roast it in a kadhai (wok) on a low flame till golden brown in color. Remove from the kadhai and keep aside to cool.
- In the same kadhai add 1 tspn oil. Roast the coriander seeds on a low flame till they become brown in color. Keep it aside to cool.
- Same way roast all the other spices, every time adding 1 tspn oil to the kadhai before introducing the new spice.
- After all the roasted spices cool down, grind them into a dry grinder.
- Store it in an air tight jar.
This masala can be added to various dal preparations, vegetable dishes.