My favorite way to eat Tendli Bhaaji is with hot Chapatis. This simple, Konkani recipe for cooking gherkin turns out a really tasty dish!
Ingredients:
- 250 gms gherkins
- 1 tbsp coriander seeds
- 1 dry red chilli
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 small onion chopped very fine
- 5 tbsps fresh grated coconut
- 1 tsp tamarind paste
- Salt to taste
Preparation:
- Cut the gherkins into quarters lengthwise and keep aside for later use.
- Heat a pan on a medium flame and roast the coriander seeds and dry red chilli till slightly darker and aromatic. Remove from heat and grind to a coarse powder in a clean, dry coffee grinder. Keep aside.
- Heat the cooking oil in a pan on medium heat. Add the chopped onion and fry till transparent.
- Now add the gherkin and mix well. Fry for 2 minutes.
- Sprinkle the coriander-chilli powder mix and grated coconut over the gherkin, season with salt to taste and mix well. Cook for 2 minutes.
- Add the tamarind paste and mix well. Remove from the fire and serve piping hot with Chapatis (Indian flatbread).
