Tondali Chya Kacharya
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 9336 times
Kacharya is a way of preparing crispy veggies, popular along the western coastal regions. A dry subzi with a traditional tempering and a garnish of freshly grated coconut, kacharya usually involves stir-frying the vegetable till it is crisp. Ivy gourd is an ideal choice for such a preparation, as it is juicy but does not get soggy on sautéing. So, you will find that the Tondali Chya Kacharya has an exciting crunch, a mildly tangy flavour and a subtle juiciness as well, all of which make it a wonderful accompaniment for rotis and parathas.
- Heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the cumin seeds and sauté on a medium flame for 10 seconds.
- Add the asafoetida, green chillies and curry leaves and sauté on a medium flame for 30 seconds.
- Add the tendli, turmeric powder and salt, cover and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
- Add the sugar and mix well.
- Serve hot garnished with coconut and coriander.
Nutrient values per serving
|Vitamin A||66.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||3.2 mg|
|Folic Acid||0 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.