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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 
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
Enjoy.
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.
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