Tendli (Kunduru)- Maharastrian Style

Kunduru is know by different names in different part of India. It is called Tendeli or Kunduru or Kovakayya etc. It is considered a good source of beta carotene . I have posted a recipe for using this vegetable in Kerala Style :  kovvaka-mezhukvaratti .Maharastian usually will cook kunduru with besan(chickpea flour).

Kudurru  - 2 cups , sliced into four piece lengthwise.
Ginger Garlic Paste - 1/2 tsp
Onion - 2 tbsp , chopped fine
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Besan - 2 tbsp
Oil - 1 tbsp
Salt to taste.

  1. Heat oil and add cumin and cook for 30 seconds. 
  2. Add onion and ginger garlic paste and mix well.
  3. When onion turn translucent add the chili and turmeric powder.
  4. Add the kundurru and mix well and cook covered for few minutes.
  5. Add the besan and mix well and cover and cook on low.
  6. When the kunduru turns tender add salt and mix .
  7. Serve with roti or rice and dal.

Aloo Matar wale leftover rice/Leftover rice stirfry with potato and peas.

Aloo Matar Rice is my all time favorite leftover  rice preparation to cook . It is very simple. This  goes very well with simple ratia and papad.

Basmati Rice - 2 cup ( cooked)
Onion - 1/2 cup
Potato - 1/2 cup ( cut into 1/4'' thick and 1 1/2'' long pieces )
Matar - 1/2 cup
Lemon Juice - 2 tsp
Hing - 2 pinches
Mustard - 1/2 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Sugar - 1/4 tsp
Coriander leaves for garnish

  1. Heat a skillet with oil and add mustard and hing.
  2. When mustards start popping add turmeric and potato .
  3. Cook till  potato is almost done .
  4. Add onion and matar and cook till onion is golden.
  5. Add  rice , sugar, salt and mix well.
  6. Remove from heat and add lemon juice .
  7. Mix well and garish with coriander leaves.