Tondali Chya Kacharya
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 11160 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|
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