¼ kg Tondekai slit length wise, without cutting it so that it can be stuffed. ½ cup kadele hittu (Besan) ¼ cup finely chopped coriander leaves. 1 tbsp jeera powder 2 tsp. Chilli powder 2 tsp. Amchoor 2 tsp. Sugar Salt to taste Pinch of asafoetida and turmeric. 2-3 tbps of cooking oil. 1 tsp. … Continue reading
300 gm Tondekai 2 cup scrapped coconut Roasted til 2 tbsp. Roasted Bengal gram 1 tsp. Ginger 2 inches sliced Roasted red chilli 8 Tamarind juice 2 tsps. Salt to taste. Seasoning mustard, kharipatta oil Dice the Tondekai, and cook. Roast the coconut and grind with all other ingredients, to a fine paste Add in … Continue reading
Tondekai majjige huli ½ kg Tondekai (Ivy gourd) 1 cup scraped coconut 1 tbsp. Each of kadele bele(Bengal gram ), coriander seeds, jeera seeds 10 green chillies 1 cup curd Salt to taste. Seasoning sasive (mustard), kharipatta asafoetida, oil Method Slice the Tondekai to half, and cook Grind coconut, soaked kadele bele, coriander seeds, jeera … Continue reading
300 gm Tondekai 6 green chillies 1 tsp. Sasive (mustard) 2 cups coconut grated 1 cup curd Salt to taste Seasoning mustard, kharipatta, oil. Method Cut up the Tondekai to small pieces, and cook. Grind coconut, green chillies, and mustard to a fine paste. Add to cooked Tondekai and bring to a boil, Seasoning Goes … Continue reading
Tondekai curry ¼ Tondekai, 1 cup soaked white peas, soaked 1 onion Turmeric a pinch 2” ginger 1 tsp roasted jeera 1 tsp. Roasted urad dal 3 green chillis roamed 4 pods of garlic 2 cups coriander leaves cleaned 1 cup coconut. seasoning mustard, kharipatta, half a lime, salt to taste Method Slice Tondekai either … Continue reading
2 cups cooked tuvar daal (lentil) ¼ kg. Tondekai slit to half and par boiled. Pinch of turmeric 1 cup chopped coriander leaves 8 chillies chopped ½ tsp chopped ginger 1 tbsp. tamarind pulp Salt-jaggery to taste Water to achieve required consistency Seasoning Mustard Kharipatta Asafoetida a pinch Method: in a vessel, pour in the … Continue reading
1 cup rice ¼ kilo tondekai (ivygourd) cut length wise 150 gms vangibath masala (i use MTR) 4 red chillies 1 cup of grated coconut 1tbsp of tamarind, soaked to become pulp 1 onion sliced lengthwise (Optional) Salt and jaggery to taste. Oil, and mustard for seasoning. Method Cook tondekai and rice separately. In a … Continue reading
1 bunch sabbasige finely chopped 2 onions sliced length wise 2-3 green chillies slit length wise 1-1 ½ inch ginger grated 1-2 Tablespoon of kadale hittu (besan) 1-3 Pods of garlic finely chopped. Pinch of garam masala Salt to taste Ghee and jeera seeds for seasoning. Method Heat a tablespoon of ghee in a wok. … Continue reading
1 bunch sabbasige soppu finely chopped 3 cups rice 1 cup urad dal 1 tbsp. Chana dal 1 tsp. Methi seeds 3 onions finely chopped 2-3 green chillies finely chopped 2 tbsp of scarped coconut—optional Soak the rice and daals and methi for 3-4 hrs, grind to paste and keep overnight. Next morning add in … Continue reading
Sabassige chitranna 1 bunch sabbasige soppu finely chopped 6 cups rice 1 onion chopped 1 cup grated coconut 4 green chillies 2 tsp chopped coriander leaves 1 tsp lime juice 1 tbsp. Peanut 2 tsp urad dal 1 tsp mustard Salt to taste Method In a wok heat oil, sauté peanuts, urad dal, mustard seeds … Continue reading
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