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Sweet and Spicy Tondli Sabzi


  • Author: priya's mashups
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 6 1x

Description

In this dish, the salt and spice is balanced by sugar and fennel seeds.  The result is a dish that has subtle shades of heat and sweet.


Scale

Ingredients

4 cups tondli (ivygourd), cut lengthwise into halves or quarters

3/4 cup onions, sliced into thin long strips

3 tsp. oil

1 tsp. cumin seeds

1/2 tsp. caraway seeds (ajwain)

2 tsp. fennel seeds

1 tsp. ginger paste

1/2 tsp. ground turmeric

1 tsp. Kashmiri red chili

1 green chili, diced

Salt according to taste (approximately 1 1/2-2 tsp.)

3 tsp. sugar

1/8 cup water +2-3 tbsp. as needed


Instructions

  1. Heat 2 tsp. oil on med. for 2 mins. Add 1 tsp. cumin seeds and 1/2 tsp. caraway seeds. Cook for 1 min.
  2. Add 1 tsp. ginger paste and cook for another 1 min.
  3. Toss in the onions and stir for 2-3 mins.
  4. Add tondli and stir well to mix with the oil and spices. Cook for 3-4 mins. till it starts softening.
  5. Season with 1 1/2 tsp. each of salt and sugar, 1/2 tsp. turmeric and 1 tsp. Kashmiri red chili.
  6. Once again, stir well to mix all the spices and make sure they are evenly distributed.
  7. Add 1/8 cup water, turn the heat upto high and cook for 5 mins.
  8. Add 1 more tsp. oil and continue cooking on high for another 5 mins.  If the veggie sticks to the bottom of the pan, add 2-3 tbsp. of water.
  9. Turn the heat down to med. Add green chili, 2 tsp. fennel seeds and 1 1/2 tsp. sugar. Cook for 1-2 mins.
  10. Taste and if necessary, add 1/4-1/2 tsp. salt.
  11. Sweet and Spicy Tondli Sabzi is ready!

  • Cuisine: Indian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 50
  • Sugar: 4.3
  • Sodium: 610
  • Fat: 3.6
  • Saturated Fat: 0.5
  • Carbohydrates: 9.1
  • Fiber: 3.0
  • Protein: 2.3
  • Cholesterol: 0

Keywords: Tendli, Tindora, IvyGourd, Curry, Sabzi, Indian Sabzi, Sabji, Indian Sabji, Bhaji, Kundru, Kovakai, Vegan, Vegetarian, Indian