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.
Tondali Chya Kacharya recipe - How to make Tondali Chya Kacharya
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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.
| 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 |
Nice recipe. It goes well with rice.
Tondali chya kacharya.. a simple tendli dish which gives a coastal flavor to the dish. This recipe goes well with chapati, and dal rice. This recipe is very quick and easy.