Ingredients
Method
Cut the tendli either length-wise or into thin discs.
Splutter the mustard seeds in a wok and add the green chillies, hing, turmeric and curry leaves.
Add the Tendli and salt and cook covered on medium flame for about 8-10 minutes.
Keep tossing every now and then.
Once the Tendli is tender, cook open for another 5-8 minutes until it loses the water and starts to brown.
Garnish with fresh grated coconut and serve.
| Main | Spices | Generic |
|---|---|---|
| 1 Lb Tendli | 1 tsp Mustard Seeds | Oil |
| 1 pinch Hing | Salt | |
| 4-6 Slit Green Chillies | ||
| 4-6 Curry Leaves | ||
| 1 pinch Turmeric | ||
| 1 tbsp Grated Coconut |
Method
Cut the tendli either length-wise or into thin discs.
Splutter the mustard seeds in a wok and add the green chillies, hing, turmeric and curry leaves.
Add the Tendli and salt and cook covered on medium flame for about 8-10 minutes.
Keep tossing every now and then.
Once the Tendli is tender, cook open for another 5-8 minutes until it loses the water and starts to brown.
Garnish with fresh grated coconut and serve.
No comments:
Post a Comment