indian / lunch / onion-garlic free / sauted / shallow fried / vegetarian

Tondekai jajida taalu,

kitchen tondekai¼ Tondekai pounded.

2 tbsp. Oil.–  preferably coconut.

Salt to taste

1 tbsp. Of tamarind pulp

1 tbsp. Of grated jaggery

1 tbsp. Of red chilli powder

1 tsp. Jeera powder

1 tsp. Coriander powder

Seasoning mustard, asafoetida, urad dal (optional) kharipatta, and grated fresh coconut.

Method

In a wok, heat the oil, drop in the mustard, urad dal, asafoetida, kharipatta.

Drop in the pounded Tondekai, and sauté for a while.

Add the jeera powder and chilli powder sauté till all the Tondekai is coated with chilli and jeera powder.

Add in the tamarind pulp, and jaggery, sauté. The Tondekai turns a little brown and crisp.

Now turn of the flame and top with fresh grated coconut.

Goes well with rice and roti.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s