Thursday, November 12, 2009

Tendli Bhaji

1 Lb Tendli1 tsp Mustard SeedsOil
1 pinch HingSalt
4-6 Slit Green Chillies
4-6 Curry Leaves
1 pinch Turmeric
1 tbsp Grated Coconut

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.

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