Tondli Rassa - Gherkins Curry Style

Gherkins or Tondli or Tendli or Tindora is a very common vegetable consumed in an Indian household. I have not seen these in the mainstream grocery stores. I get mine from an Indian grocery store or from the farmer's market. To prep the vegetables, trim the edges and wash them well. I have seen them  cut either in circles or lengthwise. Enjoy this very simple yet delicious recipe with hot phulkas or rice.

Ingredients and Method:
2 lbs tondli
1 medium onion, chopped
1 tomato, chopped
1 green chilli
Dash of asofoetida, hing
Paprika for color
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp red chilli powder (optional)
1/4 tsp garlic paste
1/4 tsp ginger paste
1/4 tsp tamarind pulp
1/2 tsp crushed jaggery
1/4 to 1/2 tsp goda masala
Grated coconut for garnish
Cilantro for garnish

1. Heat oil.  When hot, add the mustard seeds. When they sputter, add hing.
2. Add onions and cook until translucent. Add the garlic and ginger paste.
3. Add tomatoes, stir and let cook covered for 5 minutes stirring intermittently. Add a dash or two of paprika for color.
4. Add all the spices - turmeric, cumin, and coriander. Allow to cook again for another 5 minutes. Add a little water as the mixture cooks.  The onions and tomatoes should be cooked completely and turned to a mush together. Remove and set aside.
5. in the same pan, add a little oil. When hot, add the tondli and toss them around like you would to a stir fry. Season with salt and a tiny pinch of sugar and keep tossing. I like it when the tondli gets a good sear which gives a good taste to the curry. You dont want to completely cook it here just get a good sear on high heat.
6. Now add the onion/tomato mixture back to the pan. Add 1 cup of water. Season with salt, tamarind, jaggery, red chilli powder, and goda masala.  Mix well and cook covered on low heat until the tondli is completely cooked.  I cooked the tondli for a good 20 minutes or so on low heat. I had to add water twice since the water evaporated in the process. Do not add too much water at once.

For other tondli recipes on this blog visit:

Tondli Rice:
http://slurpnburp-mithu.blogspot.com/2011/07/tondli-bhaat-gherkins-rice.html

Bharli Tondli:
http://slurpnburp-mithu.blogspot.com/2010/08/bharli-tondli-stuffed-gherkins.html

Tondli Bhaat - Gherkins Rice

I have been away from the blog for a long time since my parents were visiting.  But more than having so called fun we just got right down to business of home projects. I tell you my parents have more energy than me, my hubby, and my son combined! They are never tired to do anything. Dad is more of the fixer upper kinds and mom is a whole lot of that but also a whole of lot home decorator, organizer, cleaner, chef, advice giver, more advice giver, and a little more advice giver. I must have gained 2lbs from her advice and another 5 from all the great food she cooked. Perhaps another reason why I did not blog for the last few weeks. So here is my first recipe after this semi-long break.  Unfortunately, I did not take a picture but the dish turned out pretty good.

Tondli means Gherkins only found in Indian grocery stores.  You start by washing the vegetable, trimming the ends, and then cutting them in either circles or cutting them lengthwise.  Here, I cut them into fours - a little time consuming but worth the effort.  This recipe is actually based off of Maharashtrian Masale Bhaat. Supposedly, the hubby loves it - I just recently found out! So I never made it before, but I have eaten it and so it was easy to recreate the taste. I am not sure if this an authentic recipe but the end product did taste similar to masale bhaat.

Method and Ingredients:

Heat oil.  Add 1 bay leaf, 2 cloves, 2 whole black peppers, 1/4th inch cinnamon stick, 1/4 tsp fennel seeds.  When aromatic, add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds and about 4 to 6 curry leaves. Let sputter. Add asofoetida and 1 red chilli.  Keep the flame on low to medium.  Give it a stir.  Add finely lengthwise chopped onions (3/4th cup).  Cook on low flame until translucent.  Add about 1.5 cups of lengthwise cut tondli.  Add 1/2 tsp turmeric powder, salt, 1/2 tsp jaggery powder, 1/4 tsp tamarind paste, and 2 tsps of Kala Masala or Goda Masala.  Stir.  Add very little water, cover and cook until tondli is tender (time depends on the freshness of tondli you buy) - generally about 8 to 10 minutes.  You may have to add a little more water if the water evaporates while the tondli is still cooking.  Add about 2 to 2.5 cups of cooked white rice to the pan.  Turn the heat up.   Mix well so that the masala is incorporated very well with the rice we just added.  Turn off the heat.  Squeeze some lime juice.  Cover and let sit for a few minutes.  When serving, add freshly grated coconut on the top. 

Note: The Kala masala or Goda masala is the key ingredient to give this dish a signature taste.  I get mine from India but  I have seen Goda masala in Indian grocery stores in the US in the past.  If all else fails, use a strong Garam masala.