April 4, 2014
Ingredients
250 grams Tendli cut into juveniles
1 teaspoon cumin seeds
1 Teaspoon mustard seeds
Pinch of asafoetida
2 Green chilies slit
1/4 Teaspoon turmeric powder
salt to taste
2 Tablespoons oil
Pinch of asafoetida
2 Green chilies slit
1/4 Teaspoon turmeric powder
salt to taste
2 Tablespoons oil
Wash the tindora and nip the tip and tail ends and cut them into juveniles.
Heat oil in a pan add the mustard and cumin seeds and let them splutter. Then add asafoetida, green chillies, tindora, turmeric powder and salt fry till soft and done on slow flame. The pan should not be covered. Serve hot with steamed rice and dal.
Labels: Healthy, Main course,Vegetables, Vegan, Tendli
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