Ingredients:

• 250 gms – tondli
• 1 stalk Curry leaves
• 1 tsp – coriander, finely chopped
• 1/2 small capsicum, finely chopped
• 1/2 tomato, finely chopped
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – Dhania (coriander seed) powder
• 1/4 tsp – Turmeric powder
• 3-4 pinches Garam Masala powder
• 3-4 pinches Asafoetida
• 1 Tamarind piece, finely chopped
• 1/4 tsp – each cumin & Mustard Seeds
• salt to taste
• 1 tbsp – oil

Method:

1. Slice tondlis into thin rounds.
2. Heat oil in a non-stick or heavy pan.
3. Add seeds, asafoetida, allow to splutter.
4. Add capsicum, tomato, stir for a moment.
5. Add tondlies, stir and cook for 2 mins.
6. Sprinkle some water, cover with a deep lid.
7. Pour a little water on lid, cook for 2 mins.
8. Remove lid, add all dry masalas, tamarind and stir.
9. Sprinkle some more water, cover again with lid same way as before.
10. Stir now and then in between. Cook till tondli is tender.
11. Allow any leftover water to burn out, by cooking uncovered till done.
12. Garnish with coriander, serve hot with phulka or layered roti.

Recipe courtesy of Sify Bawarchi