Ingredients
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.
| Main | Spices | Generic |
|---|---|---|
| 1 Lb Tendli | 1 tsp Mustard Seeds | Oil |
| 2 medium Tomatoes | 1 tbsp Jeera | Salt |
| 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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