Friday, 24 May 2013

TONDLI MASALA / GHERKIN MASALA



TONDLI MASALA / GHERKIN MASALA

INGREDIENTS

Tondli (gherkins)
1 cup
Cumin pdr / Jeera pdr
½ tsp
coriander seed pdr / Dhania pdr
½ tsp
Garam masala pdr
¼ tsp
Chilli pdr
½ tsp
Jaggery
½ tsp
Scraper fresh coconut
2 – 3 tsp
Coriander leaves (chopped)
2 - 3 sprigs
Salt
T.T.
FOR TADKA
Oil
1 tbsp
Mustard seeds / rai
½ tsp
Cumin seeds / Jeera
½ tsp
Asafetida / heeng
¼ tsp
Turmeric pdr / haldi
¼ tsp

               

METHOD:

1.       Wash and cut the gherkins lengthwise. Discard those which have started turning reddish from inside.

2.       Pressure cook them till they are just cooked (do not add more water, allow them to cook in their own steam). They should still retain their shape and bite. Remove and cool.

3.       Now spread the cooled gherkins in a plate and add all the remaining ingredients except the tadka ingredients and mix with a light hand so that the gherkins are coated with the masala. Also keep some coconut and coriander for garnishing.

4.       Now heat oil, add rai and jeera. As it splutters add heeng and haldi and the prepared gherkins.

5.       Sauté well, cover and give it one steam on a slow flame.

6.       Remove and garnish with the remaining coriander and coconut. Serve with phulkas.