Tondli-Aloo Sabji/tendli fry/tendi/kundru aur aloo ki sabji/Toroda/IvyGourd recipe/tendi/kundru aur aloo ki sabji by roshniscuisine
Hi frndz…one more simple yet delicious recipe for u all,sometimes we feel not to have masaledaar,heavy sabji…wish can we have simple,less ingredient recipe,so frndz you are in right place…view the video of this recipe
Table of contents…
0:43 – how to cut tondli
1:43- watch for make it more crispy
2:12- how to make this sabji
The tip to add garlic to this recipe is given by my jethani…generally i add onion to any dry sabji…once she visited to our place,she told instead of onion why you don’t try for garlic,it taste awesome with tondli…and believe me frndz she is right,so frm that day onwards only garlic added to this tondli recipe
So lets come to recipe detail…
Preparation Time 10 min
Cooking Time 15-20 min
Serving Persons 4
250 gm tondli(20-25 tondlis)
1 small size potato
3 big garlic cloves chopped
2 green chili slitted
1/4 tsp turmeric powder
1 n 1/2 tbsp mustard oil
1/2 tsp moong daal
Salt to taste
Trim both the edges of tondli and cut into vertically half.
Then take one half,if it is bigger size cut into 3 slices.
If it is smaller size cut into two slices.
Peel the potato and cut into tondli size slices.
Take a frypan, heat 1/2 tbsp mustard oil.
Make the flame high and add the tondlis and potato slices.
Saute in high flame for few minutes till the veggie is little roasted yet crunchy.
Now remove the veggie to a bowl.
Again heat the rest mustard oil,turn the flame to low.
When it is properly hot,add moongdaal,green chili and chopped garlic.
Now saute this till garlic turns onto light golden colour.
Add the roasted,half done veggie to this.
Add salt and turmeric powder and mix well.
Cover the lid,let it cook in low flame for few min.
Now open the lid,stir it…so that it evenly cooked.
Do this for 3 to 4 times.
After some time,take a tondli slice and press with spatula.
If it is easily broken,then its done.
Saute for 2 min,so that it is properly roasted,a beautiful colour comes to veggie.
Turn off the flame,serve hot with rice and daal.
If you don’t prefer mustard oil,take any regular cooking oil.
Remember when you put tondli first time,make the flame high.
And in the second time,turn the flame low.
When we saute the veggie first time in high flame,the veggie is little roasted and retain its shape…not mushy.
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