Ingredients:

• 250 gms – Tondli
• 1 tsp – Ginger, grated
• 1/2 tsp – Garlic, grated
• 1 Green Chilli, finely chopped
• 1 Stalk Curry leaves
• 1 tsp – Coriander Leaves, finely chopped
• 1 tbsp – Fresh scraped Coconut
• 1 tsp – Peanuts, coarsely crushed
• 1/4 tsp – Each Cumin, sesame and Mustard Seeds
• 1 tsp – white Vinegar
• salt to taste
• 1/4 tsp – Sugar
• 1/4 cup – water
• 1/2 tsp – Corn flour
• 1 tbsp – oil

Method:

1. Dissolve corn flour in water, keep aside.
2. Slice tondlis vertically into four slices.
3. Heat oil in a heavy pan.
4. Add seeds, allow to splutter. Add ginger, garlic, chillies.
5. Stir for a moment, add tondli.
6. Stir fry till tondli is tender.
7. Add vinegar, salt, sugar, peanuts, stir to mix.
8. Add corn flour paste, stir well till the liquid is transparent.
9. Transfer to serving bowl, garnish with coriander and coconut.
10. Serve hot with phulkas, roti, or hot steamed rice.

Recipe courtesy of Sify Bawarchi