Ingredients:
250 gms. fresh tender gherkins
1 tbsp. coconut scrapped
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1/2 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/4 tsp. chana masala (optional)
1/2 tsp. amchoor (dried mango) powder
salt to taste
1/4 tsp. each cumin & mustard seeds
1 tbsp. oil
Method:
- Wash and dab gherkins dry, with a kitchen cloth.
- Nip off a tiny portion of base and tip.
- Make 2 incisions in ?+? shape, from to top to base.
- Take care not to break completely.
- Keep enough uncut space at bottom.
- Mix together all dry masalas, coconut and salt.
- Stuff each gherkin in the slits with this masala,keep aside.
- Heat a non stick pan, add oil.
- Add seeds, asafoetida, curry leaves, and stir.
- Add gherkins, stirfry for a minute.
- Add 1/2 cup water, bring to a boil.
- Cover and simmer, till gherkins are tender.
- Allow all the water to evaporate.
- Remove into dish and garnish with coriander.
- Serve hot with hot phulkas, or puris.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Nutritive value per serving
| Protein |
: |
2.3gms |
| Fat |
: |
9.8gms |
| Minerals |
: |
0.94gms |
| Fibre |
: |
2.98gms |
| Carbohydrate |
: |
6.5gms |
| Energy |
: |
124.2kcal |
Tondli Dishes Index
