Thendle buthi recipe

Recipe ingredients

1 1/2 pounds thondekai, gherkins, sliced into small rounds
1 tablespoon coconut, shredded
10 red chillies
1/2 teaspoon methi
2 teaspoons coriander seeds
A small piece of tamarind
1 small onion, chopped finely
1 teaspoon mustard seeds
1 sprig curry leaves
1 tablespoon cooking oil

How to make thendle buthi

Heat 2 1/2 tablespoons oil. Fry the thondekai till they turn crisp and brown. Drain and set aside.
Fry ingrdients 2 to 5 in oil and blend to a smooth paste along with the tamarind.
Heat remaining oil, add the mustard and curry leaves and when the mustard starts crackling, add the chopped onion.
Fry till the onions turn translucent.
Now add the thondekai and the coconut paste and keep frying.
Do not add water.
Fry for around 20 minutes till the whole mixture turns dark brown and loses all moisture.
Take it off the fire.
It can be eaten with rice and dal.