BHARLI TONDALI
BHARLI TONDALI
many people do not like this vegetable but try this 100% marathi recipe / pakakruti of bharli tondali or tondalichi ras bhaji
Ingredients:½ kg gherkins
½ teaspoon asofotida
2 teaspoon mustard seeds
3 tablespoon oil
4-5 cyrry leaves
For the stuffing:
1cup fresh coconut grated
½ cup roasted peanuts
¼ cup dry coconut grated
1tbsp coriander powder
1 tbs sesame seeds
a tsp jaggery
1 tsp goda masala
½ tbsp cumin powder
1 tsp turmeric powder
2 tsp chili powder (adjust as per your liking)
1 tsp tamarind pulp
salt to taste
cilantro/coriander leaves
Method:1) Wash gherkins. give it vertical cross cuts keeping base intact
2) For the stuffing, combine all the ingredients and grind them coarsely with little water, stuff them in tondali and keep aside.
3) Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida and curry leaves. Add stuffed gherkins and toss gently so that the oil coats all the gherkins fully. Sprinkle remaining masala on top. Fry for sometime. then add 1 cup of water Cover for 1 min. Keep stirring occassionally until the gherkins are cooked
4) Once done, remove from the fire. Garnish with coriander leaves. Serve hot with chapati or dal and rice.
many people do not like this vegetable but try this 100% marathi recipe / pakakruti of bharli tondali or tondalichi ras bhaji
Ingredients:½ kg gherkins
½ teaspoon asofotida
2 teaspoon mustard seeds
3 tablespoon oil
4-5 cyrry leaves
For the stuffing:
1cup fresh coconut grated
½ cup roasted peanuts
¼ cup dry coconut grated
1tbsp coriander powder
1 tbs sesame seeds
a tsp jaggery
1 tsp goda masala
½ tbsp cumin powder
1 tsp turmeric powder
2 tsp chili powder (adjust as per your liking)
1 tsp tamarind pulp
salt to taste
cilantro/coriander leaves
Method:1) Wash gherkins. give it vertical cross cuts keeping base intact
2) For the stuffing, combine all the ingredients and grind them coarsely with little water, stuff them in tondali and keep aside.
3) Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida and curry leaves. Add stuffed gherkins and toss gently so that the oil coats all the gherkins fully. Sprinkle remaining masala on top. Fry for sometime. then add 1 cup of water Cover for 1 min. Keep stirring occassionally until the gherkins are cooked
4) Once done, remove from the fire. Garnish with coriander leaves. Serve hot with chapati or dal and rice.
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