Tondli Tomato Batata Masaledar, Aamrakhand, Coconut chutney, Okra crisps, Kerala Paratha I picked up a packet of Kerala Parathas in the Freezer section from ID, 3 nos for Rs.18 good value for money. All that was needed is to heat it up on a Non-stick and serve. They are half cooked already.
I love Kerala style Kadala curry with it but the chickpeas were not soaked so I made a curry with the same masala base but with vegetables from the pantry. It tasted really good for a quick fix.
Ingredients
2 cups Tondli/ Ivy gourd sliced round
4 baby potatoes
2 tomatoes chopped
2 big onions
1/4 cup dessicated coconut
2 -3 red chilies
1 tablespoon coriander seeds
1/2 teaspoon red chili powder
1/2 teaspoon turmeric (out of habbit)
2 teaspoon oil
salt to taste
In an non-stick pan roast the dessicated coconut till red and crisp. Let the red chilies and coriander seeds in and roast. Add the chopped onions then fry till light golden. Transfer all the roasted and fried items into a mixer. Grind to fine paste along with red chili powder and turmeric. Add little water to get smooth paste.
In a pressure cooker add oil and put on heat. Put in the masala paste stir well for 5 mins. Add the tondli slices, peeled baby potatoes and chopped tomatoes. Sprinkle in the salt. This is a gravy that we are making so about 1.5 glasses of water is good to add. Cover the lid before letting it whistle for 20 mins. Open the lid when cool stir well the blend the veggies and masalas.
Enjoy with the Kerala Parathas a Tondli Tomato Batata Masaledar!
I love Kerala style Kadala curry with it but the chickpeas were not soaked so I made a curry with the same masala base but with vegetables from the pantry. It tasted really good for a quick fix.
Ingredients
2 cups Tondli/ Ivy gourd sliced round
4 baby potatoes
2 tomatoes chopped
2 big onions
1/4 cup dessicated coconut
2 -3 red chilies
1 tablespoon coriander seeds
1/2 teaspoon red chili powder
1/2 teaspoon turmeric (out of habbit)
2 teaspoon oil
salt to taste
In an non-stick pan roast the dessicated coconut till red and crisp. Let the red chilies and coriander seeds in and roast. Add the chopped onions then fry till light golden. Transfer all the roasted and fried items into a mixer. Grind to fine paste along with red chili powder and turmeric. Add little water to get smooth paste.
In a pressure cooker add oil and put on heat. Put in the masala paste stir well for 5 mins. Add the tondli slices, peeled baby potatoes and chopped tomatoes. Sprinkle in the salt. This is a gravy that we are making so about 1.5 glasses of water is good to add. Cover the lid before letting it whistle for 20 mins. Open the lid when cool stir well the blend the veggies and masalas.
Enjoy with the Kerala Parathas a Tondli Tomato Batata Masaledar!
For a minute, I read your "Kerala Parathas" as "Karela Parathas"....silly me. =)
ReplyDeleteThe Tendli recipe sounds good to me! I've never had rasedaar tendli before!
trupti
LOL Trupti! Oh we make rasedar tondli in combination with Chavli/ any other dried soaked beans too. It goes very well.
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