Ingredients:
Tondekayi/Tendli - 1/2 Kg
Potato - 1
Cashew - 1/2 Cup
Coconut - 1 Tbsp
Mustard seeds/Sasive - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - 3- 4
Green chilli - 3
Oil - 1 Tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Method Of Preparation:
Wash tondekayi and slice them into thin pieces. Wash and peel potato and chop into thin pieces.
Heat oil in a pan. When its hot, add mustard & cumin seeds. After they splutter, add urad dal. Fry for 10 seconds. Add broken curry leaves and finely chopped green chillies. Fry for a minute. Add the vegetables and cashew pieces. Fry for a minute. Add turmeric powder, salt and 1/2 cup water. Mix well and close the lid.
Tondekayi/Tendli - 1/2 Kg
Potato - 1
Cashew - 1/2 Cup
Coconut - 1 Tbsp
Mustard seeds/Sasive - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - 3- 4
Green chilli - 3
Oil - 1 Tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Method Of Preparation:
Wash tondekayi and slice them into thin pieces. Wash and peel potato and chop into thin pieces.
Heat oil in a pan. When its hot, add mustard & cumin seeds. After they splutter, add urad dal. Fry for 10 seconds. Add broken curry leaves and finely chopped green chillies. Fry for a minute. Add the vegetables and cashew pieces. Fry for a minute. Add turmeric powder, salt and 1/2 cup water. Mix well and close the lid.
Let it cook for 20-25 minutes until the vegetables are cooked. Stir in between. Check for salt and spice. Add more if required. Add grated coconut or coconut flakes and mix. Serve hot with chapatis or rice.
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