This bhutti has a nice fresh masala which I really like with chapatis and dal.
When we were kids, I was not so big on tendles - I never did fuss over food, but this was not on my 'favourites' list. Actually the only vegetable I really cared about, was the magnificient potato !!
Anyway, a few years back, when my brother had called and we were talking about food (we talk a lot about food - he is on his way to becoming a really good cook !!) and he mentioned this tendle bhutti which ma had made. He made it sound so good, that the next thing I did was to make tendle bhutti. It was really nice. The masala is ground coarse and gives you a taste of all the ingredients that go into it.
Tendle Bhutti
Recipe Source - Rasachandrika, the ultimate Saraswat cookery book
What you need -
250 gm tendle
1 tbsp oil
1/2 tsp mustard seeds
a pinch of asafoetida
1 tbsp grated jaggery
small ball of tamarind
salt to taste
For the Masala -
5 red chillies
1 tsp coriander seeds
1/2 tsp black gram/ urad dal
1/4 tsp fenugreek seeds
5 cloves of garlic
1/2 coconut grated
What you do with it -
Wash the tendles, slice off both ends and cut them into small pieces
Heat oil in a pan and prepare a seasoning with mustard seeds and asafoetida
Add tendle pieces, salt, jaggery and a little water. Cover and allow it to cook
Roast the grated coconut
In oil, fry the red chillies, coriander seeds, urad dal, garlic and fenugreek seeds
Make a coarse paste with the coconut and the fried ingredients
Add the masala to the cooked tendles and stir well on heat, till all the water is absorbed
