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Tondali Chya Kacharya

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Tarla Dalal

 06 December, 2024

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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.
Preparation Time

10 Mins

Cooking Time

11 Mins

Total Time

21 Mins

Makes

3 servings

Ingredients

Method

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

Tondali Chya Kacharya recipe with step by step photos

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Your Rating*

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Archana M

March 13, 2025, midnight

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.

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Shaila Sawant

March 13, 2025, midnight

Its a very good bhaji for tiffin. Since it does not contain any moisture it remain as it is for a long time without getting spoilt. I stuff these Kachrya in Chapati Roll & gige it to my son in his tiffin.

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Sonal Modi

March 13, 2025, midnight

Nice recipe. It goes well with rice.

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