Tendli Bhaji

washed cleaned and gotten rid of the ends of the Tendli

Slice it or dice it, whichever way you please, just ensure their equally done so it cooks evenly

roasting or frying the ingredients individually before grinding adds more flavour to dish.

Grind the coconut, garlic and kashmiri chillies, we always recommend knocking off the chillies from atleast some of the Kashmiri chillies as they are no longer mildly spicy how they used to be

While your grinding you can put some oil in the pan, I would always recommend coconut oil as its fantastic for health

Heat the Jeera (cumin seeds) and when it releases its aroma you can add the curry leaves

The curry leaves don’t need much time, add the onions immediately and stair fry .

When the onions get slightly golden add the spices, the haldi powder, the coriander powder and give it a whirl

When its cooked up a little add the coconut, garlic, chilly paste and well fry it for a bit

Make sure you mix it all up nice so the colour evens out, I like to burn the masala with a little extra oil to get a darker colour

Your Tendli Bhaji masala is good to go, just drop in the sliced vegetable

Again a little bit of stirring to mix the Tendli with the masala

Clean your blender with some water and get all the residue coconut out of it and into the dish

Stir it to ensure all the Tendli is cooking evenly and please don’t pour too much water in one go, can always add more as the dish cooks

Depending on what your taste buds recommend add some salt to dish and another whir

Turn down the flame to low and let it simmer with the lid on. Occasionally give it a stir and leave the lid ajar to let out some steam

Tendli Bhaji is ready ,enjoy hot .