accompaniment / lunch / vegetarian

Tondekai curry

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 length wise or horizontally as it is popular in your house pressure cook it with the soaked peas.

Slice onions length wise and sauté in a little oil till translucent, turn the flame off.

To this add, jeera, urad dal green chilli, ginger, garlic, coriander leaves, turmeric, and coconut.  Grind this to a paste.

Add this to the cooked gourd, and peas, add salt to taste.

Add water to bring it desired consistency

Season with mustard, and kharipatta. Squeeze the juice of half a lime on top.

Serve with roti.  Though not very great with rice it can be served with rice noodles.

 

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