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Recipe Category: Vegetarian
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Ingredients
- 1 1/2 lb thondekai(gherkins), sliced into
- small rounds
- tablespoon coconut, shredded
- 10 red chillies
- 1/2 tsp methi
- 2 tsps coriander seeds
- a small piece of tamarind.
- 1 small onion, chopped finely
- 1 tsp mustard seeds
- 1 sprig curry leaves
- tbsp cooking oil
Method
- Heat 2 1/2 tablespoon oil, fry the thondekai till they turn crisp and brown, drain and set aside.
- Fry ingrdients 2 to 5 in oil and blend to a smooth paste along with the tamarind.
- Heat remaining oil, add the mustard and curry leaves and when the mustard starts crackling, add the chopped onion.
- Fry till the onions turn translucent.
- Now add the thondekai and the coconut paste and keep frying.
- DO NOT ADD WATER.
- Fry for around 20 minutes till the whole mixture turns dark brown and loses all moisture.
- Take it off the fire.
- Can be eaten with rice and dal.
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