accompaniment / sandige / vegetarian

Tondekai sandige

1 kg. Tondekai cut to rings.

1 cup curd.

Salt to taste.

1 tbsp. Each of  Ginger powder and jeera powder (optional.)

1 tsp. Asafoetida

Mix all the ingredients well, keep it overnight.

Sun dry for a week. This can be stored and deep fried for use as starters, or even as an accompaniment to Rasam.

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