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
- Heat 2 tsp. oil on med. for 2 mins. Add 1 tsp. cumin seeds and 1/2 tsp. caraway seeds. Cook for 1 min.
- Add 1 tsp. ginger paste and cook for another 1 min.
- Toss in the onions and stir for 2-3 mins.
- Add tondli and stir well to mix with the oil and spices. Cook for 3-4 mins. till it starts softening.
- Season with 1 1/2 tsp. each of salt and sugar, 1/2 tsp. turmeric and 1 tsp. Kashmiri red chili.
- Once again, stir well to mix all the spices and make sure they are evenly distributed.
- Add 1/8 cup water, turn the heat upto high and cook for 5 mins.
- 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.
- Turn the heat down to med. Add green chili, 2 tsp. fennel seeds and 1 1/2 tsp. sugar. Cook for 1-2 mins.
- Taste and if necessary, add 1/4-1/2 tsp. salt.
- 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