Maharashtrian Tondli Bhaji with Cashews and Coconut
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Calories
264 kcal
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Course
Main Course
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Cuisine
Indian
Maharashtrian Tondli Bhaji with Cashews and Coconut
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Quick and Easy stir fried tindora sabzi with cashews and fresh coconut.
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Ingredients
- 3 cups tindora
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- ⅛ teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 jalapeno minced more or less depending on how spicy you like
- 1 cup cashews
- 3 tablespoons fresh grated coconut I buy frozen
- 1 tablespoon lemon juice
- 1 teaspoon sugar optional but recommended
- ¼ cup cilantro chopped for garnish
Instructions
- Wash and pat dry Tindora, cut them into quarters vertically. When they get too old they start to ripen up and turn red inside with bigger seeds. Discard any ripe ones.
- Heat a pan on medium-high heat. Add oil, once the oil gets hot, add mustard seeds and turmeric. Let the mustard seeds crackle. Add the cut tindora, salt and gently stir them. Cook covered for 2-3 mins.
- Add crushed green chilies and cashews. Mix well and cook covered on medium low heat for 5-7 minutes until the tindora are cooked soft but not mushy.
- Add grated fresh coconut, lemon juice and sugar. Cook for another 2 minutes. Garnish with cilantro. Serve with hot paratha or roti!
Notes
- Set the Instant Pot to sauté mode and heat the oil. When it’s hot, add mustard seeds and let them crackle for about 2 to 3 minutes.
- Add the turmeric, tindora, salt, green chilies, and cashews, then press Cancel and give everything a good stir. Make sure to deglaze the bottom of the pot to prevent sticking.
- Add 2 tablespoons of water, stir briefly, then close the Instant Pot and set the pressure release valve to Sealing. Pressure Cook for 2 minutes, then Cancel once the cooking cycle is done. Quick-release the pressure by turning the release valve to Venting, preventing the tindora from overcooking.
- Open the lid and add fresh grated coconut, lemon juice, and sugar. Mix well and serve hot!
- Set the Instant Pot to sauté mode and heat the oil. When it’s hot, add mustard seeds and let them crackle for about 2 to 3 minutes.
- Add the turmeric, tindora, salt, green chilies, and cashews, then press Cancel and give everything a good stir. Make sure to deglaze the bottom of the pot to prevent sticking.
- Add 2 tablespoons of water, stir briefly, then close the Instant Pot and set the pressure release valve to Sealing. Pressure Cook for 2 minutes, then Cancel once the cooking cycle is done. Quick-release the pressure by turning the release valve to Venting, preventing the tindora from overcooking.
- Open the lid and add fresh grated coconut, lemon juice, and sugar. Mix well and serve hot!
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Sodium
9mg
(0%)
Potassium
373mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
40IU
(1%)
Vitamin C
57.1mg
(63%)
Calcium
65mg
(7%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 9mg | 0% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 57.1mg | 63% |
| Calcium | 65mg | 7% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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