TONDLI - TOMATO CURRY

This is a typical Maharashtrian recipe using 'tondli' ('kovakka' in South India) and tastes good with chapathi.

Ingredients

1. Tondli (kovakka)– 500 gms
2. Potato – 1 medium-sized
3. Onion – 2 medium-sized - sliced
4. Tomato – 3 medium-sized - chopped
5. Green chilli – 3 slit
6. Mustard seeds – 1 tsp
7. Cumin seeds – 1 tsp
8. Asafetida – ¼ tsp
9. Turmeric powder – ¼ tsp
10. Red chilli powder – ½ tsp
11. Coriander powder – 1 ½ tsp
12. Cumin powder – 1 tsp
13. Garam masala / goda masala – ½ - 1 tsp
14. Curry leaves – 8
15. Groundnut powder (coarsely powdered) – 2-3 tbsp
16. Oil – 4 tbsp
17. Salt to taste

Method

1. Wash, dry and cut the ‘tondli’ and potato in thin long strips.
2. Heat oil in a non-stick kadhai.
3. Add mustard seeds, cumin seeds and asafetida and slit green chillies.
4. When they splutter, add sliced onions and stir.
5. When the onion turns translucent, add turmeric powder, red chilli powder, coriander and cumin powder and garam masala / goda masala and stir well.
6. Add chopped tomato and keep frying till oil separates.
7. Add the cut vegetables, add required salt and stir well.
8. Cook covered on low heat, stirring in between.
9. Add 2-3 tbsp water and cook till the vegetable gets cooked.
10. Add groundnut powder and mix well.
11. Do not let the water completely evaporate – so the sabji is not totally dry.
12. Serve hot with chapathis.

                                     

Tips

1. Similar dishes can be prepared with brinjal / ribbed gourd / green peppers instead of ‘tondli’.
2. If you prepare twice the amount of onion-tomato gravy, you can store it in the fridge and use it to make another dish with brinjal / ribbed gourd /capsicum a couple of days later.

  © Copyright 2011. Brinda Balasubramonian.