Tendli Bhaji with cashew nuts & Freshly grated coconut is an interesting combination which is flavoured with seasoning of mustard seeds, cumin seeds and Curry leaves, this recipe ensures that all the focus is on the tender veggie. it's a perfect dish to include in your veg Thali.
Recipe link: • Tendli Bhaji Recipe | ...
Ingredients & Quantity
Tendli/Tindora (ivy gourd) cut into lengthwise - 500 Gms
Onions (sliced) - 3 nos
Curry leaves - 1 sprig
green chillies (Slitted & cut into half) - 2 nos
tomato (deseded & diced) - 1 no
mustard seeds - 1 tbsp
cumin seeds - 1/2 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
cashew nuts (soaked in hot water) - 20 nos
salt - 1/2 tsp
sugar - 1/4 tsp
Coconut (grated) - 3 tbsp
water - 1/2 cup
vegetable oil - 2 tbsp
Method
1) Wash the tendli (ivy gourd) and wipe them. trim both the ends and cut them lengthwise and keep aside.
2) Heat oil in a vessel, add mustard seeds, cumin seeds and Curry leaves and let it Splutter.
3) Now add sliced onions and green chillies and saute till Onion is light brown in colour.
4) Add diced tomato and give a quick stir, followed by coriander powder and turmeric powder. saute for 2 mins till the tomato is soft.
5) Add the prepared tendli, soaked cashew nuts, salt, sugar and water. mix well and cook for 10 mins with lid covered.
6) Finish it off by adding freshly grated coconut on top and mix gently, serve hot.
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22 янв 2022
