Tondali Chya Kacharya
by Tarla Dalal

Kacharya is a way of preparing crispy veggies, popular along the western coastal regions. A dry subzi with a traditional tempering and a garnish of freshly grated coconut, kacharya usually involves stir-frying the vegetable till it is crisp. Ivy gourd is an ideal choice for such a preparation, as it is juicy but does not get soggy on sautéing. So, you will find that the Tondali Chya Kacharya has an exciting crunch, a mildly tangy flavour and a subtle juiciness as well, all of which make it a wonderful accompaniment for rotis and parathas.

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Tondali Chya Kacharya recipe - How to make Tondali Chya Kacharya

2 cups sliced tendli (ivy gourd)
2 slit green chillies
8 to 10 curry leaves (kadi patta)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp sugar

For The Garnish
1 tbsp grated coconut
1 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds and sauté on a medium flame for 10 seconds.
Add the asafoetida, green chillies and curry leaves and sauté on a medium flame for 30 seconds.
Add the tendli, turmeric powder and salt, cover and cook on a slow flame for 8 to 10 minutes, while stirring occasionally.
Add the sugar and mix well.
Serve hot garnished with coconut and coriander.

Nutrient values per serving

Energy	59 cal
Protein	0.3 g
Carbohydrates	2.8 g
Fiber	1.2 g
Fat	5.1 g
Cholesterol	0 mg
Vitamin A	66.1 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.1 mg
Vitamin C	3.2 mg
Folic Acid	0 mcg
Calcium	11.5 mg
Iron	0.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	1.9 mg
Potassium	32 mg
Zinc	0.3 mg