Ingredients
250 gms Tondali 
2-3 tsp grated Jaggery or as per taste
2 tsp red chilli powder 
2 tablespoon oil
For Tadka - ½ tsp rai, ¼ tsp Hing, ¼ tsp Haldi
5-6 kadhi patta
1 tsp dhane/coriander seeds powder
1tsp jeera/cummin seeds powder
½ tsp methi/fenugreek seeds or powder
1 tsp groundnut powder/ (shengdanyacha kut)
2 tsp dry roasted coconut powder
1 tsp roasted til/ sesame seeds powder
1 tsp roasted khuskhus/ poppy seeds powder
1 tsp Kala Goda masala
2-3 tblsp chopped fresh green coriander
Salt as per taste

Method
1) Wash and cut each tondali into 6 long pieces. (If you are using red pumpkin, cut it into medium sized cubes).
2) Heat oil in a kadai, add rai & let them crackle. Add hing, haldi and fenugreek seeds. When the fenugreek seeds turn golden, add kadhi patta & slices of Tondali. Sauté for 2 minutes on a low heat & cover the kadai for 5 minutes.
3) Add groundnut, coconut, sesame, poppy, coriander, and jeera powder. Add kala goda masala, red chilli powder and sauté for 2 minutes on a low heat.
4) Add 1 cup hot water and cover the kadai. Cook tondali for 5 minutes on a low heat.
5) Add salt, jaggery and mix thoroughly. Cover the kadai till tondali is done and oil separates from the masala.
6) Garnish with chopped fresh green coriander.
7) Serve with rice or chapatti

Comments

Tondali curry Written by Guest on 2007-10-10 08:15:59 Great!!!!!!!!!!

Written by Guest on 2007-10-13 10:14:25

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