Thursday, November 12, 2009

Tendli Tomato Masala

1 Lb Tendli1 tsp Mustard SeedsOil
2 medium Tomatoes1 tbsp JeeraSalt
4-6 Curry Leaves
1 pinch Hing
1 pinch Turmeric
1 tsp Grated Ginger
1 tbsp Sambar Powder
Fresh Dhania

Cut the tendli into thin discs.
Splutter the mustard seeds and jeera in a wok and add the hing, turmeric, ginger and curry leaves.
Add the Tendli and salt and cook covered on medium flame for about 8-10 minutes.
Add the sambar powder and toss to coat well.
Add a cup of water and cook for another 3-5 minutes until the sambar powder loses the raw smell.
Garnish with fresh dhania and serve.

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