Tondlichi bhaji / Tendli ki subji2013-03-13
- Yield : 1
- Servings : 2 / 3
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Now this one is an everyday vegetable and an affordable one at that…. and what more it is easily available all the year round which is a boon for me because my darling son just loves his tondli ki subji!!!
There is nothing fancy about this subji because it tastes just yummy without all the fancy spices and garam masala. So here is my sons favorite no fuss tondlichi sukki bhaji.
- 200 gms Tondli (cut into roundels)
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Haldi Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Jeera
- 1/2 tsp Mustard Seeds
- 1/2 tsp Namak Shamak
- 3 tsp Oil
- a pinch of sugar
- a pinch of hing
Wash and cut the tendli into roundels. You can cut them lenghtwise also.
Heat Oil in a kadhai. When hot, add the mustard seeds, and let them splutter, now add the jeera and the hing. Now toss in the tondli. Add the red chilli powder, haldi powder, coriander powder, salt and the sugar. Mix, cover and cook on low heat till done. Do not add water.
Serve hot garnished with coriander leaves, You can also add grated coconut if you like.
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