Tendlichi Rassedar Bhaji. - Asmi's Food & Spices

Preparation time 15 minutes

Cooking time 30 minutes

Total time 45 minutes

Serve 4

Type of recipe: Subji

Name of author: Asmi Kadam

Ingredients:

250 Gms Ivy gourd ( Tendli/ Tondli/ Tindora)
2 chopped onion
Oil
½ Teaspoon mustard seed
1/3 Teaspoon asafoetida
5 to 6 Curry leaves
1 Tablespoon red chili powder
½ Teaspoon turmeric
1 Teaspoon garam masala powder
Salt
1 Glass water
Chopped coriander
Masala paste:
½ cup Dry grated coconut
7 to 8 Garlic
1/3 Cup peanut
1 Tablespoon sesame seeds
1 Teaspoon cumin seeds
1 Teaspoon coriander seeds
½ Teaspoon fennel seeds

Method:

Wash the tendli under running water then, cut the head and tail and cut them into two parts and keep it in water for 5 minutes. Remove the water from the tendli.

Heat a kadai on a low flame, add 1 tablespoon oil and add tendli into it. Mix well. Keep lid on it and allow to cook on a slow flame.

On the other hand, will start preparing the masala. Heat a pan on a medium flame. Add dry coconut and garlic. Cook them till change the colour. Now add peanuts. Sauté well for 2 minutes then add cumin coriander seeds fennel seeds and sesame seeds. Mix well.

Once all the dry spices cooked well. Switch off the gas and grind this mixture from the mixture grinder. So, the masala is ready.

You may check the tendli is cook or not. It will take 10 to 12 minutes to cook completely. Once it cook switch off the gas.

For making the subji, heat a kadai on a medium flame. Add oil. Once oil heated add mustered seeds, curry leaves and asafoetida. Now add Chopped onions. Sauté well. Cook the onions till change the colour.

Once onion change the colour add red chilli powder, turmeric, garam masala powder and salt. Mix well.

Now add coconut masala into the onions. Sauté well. Keep the gas on a slow flame. Allow to cook for a minute. Now add cooked tendli and chopped coriander into this masala. Mix it nicely for 2 minutes. Now add water. Mix well. Keep the lid on a kadai and allow to cook for another 5 minutes.