les edibles

Cranberry Brie Bites

2023-12-28T19:47:00.003-05:00

Ingredients

1 puff pastry sheet

Cooking spray, for pan

1 (8-oz.) wheel of brie

1/2 cup cranberry sauce

1/4 cup chopped pecans

6 sprigs of rosemary, cut into 1" pieces.

Directions

Preheat oven to 375°

Grease a mini muffin pan with cooking spray.

Roll out puff pastry on a surface, and pinch together seams.

Cut into 24 squares.

Place squares into muffin tin slots.

Cut brie into small pieces and place inside the puff pastry “bowls”

Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.

Bake until the pastry is golden, about 20 minutes.

Idli (Instant Pot method)

2023-11-30T10:20:00.003-05:00

Ingredients

2 cup fine rice rawa (also called idli rawa)
1/2 cup urad dal
1/4 cup poha
1.5 tsp salt

Method
Soak rice rawa, ural dal & poha separately for 4 hours.

Grind the dal into a paste with minimal water.
Mix in the poha and grind more.
Pulse for about 5 minutes to aerate the ground mix.
Squeeze out the water from the rice rawa and mix into the ground paste.

Add in salt & mix

Put the batter in instant pot & cover with a glass lid

Keep in yogurt mode for 12 hours

This consistently gives perfectly fermented batter doubled in size.

Next morning,
Check the batter consistency, if too thick add in a little water.

Heat the instant pot in saute mode with a cup of water
Line the molds with mixture of a little water & oil.
Pour the batter in molds and place in the cooker
Steam for 10 mins on high pressure in vent mode

You will have to put timer on another device since instant pot time will not work in vent mode.
Take the mold out and let cool for 5-10 mins before scooping out the idlis.

Enjoy super soft idlis with podi, chutney or sambhar
Idli and chicken stew is annother interesting combo.

Note:
1) Do not soak the ingredients for too long, the urad dal looses its rising potency.

Makes 36 idlis

Flourless Chocolate Almond Cake

2023-05-31T18:00:00.003-04:00

Ingredients

1 cup (2 sticks) unsalted butter

7 ounces bittersweet dark chocolate chips (72% cacao)

4 large eggs, separated

3/4 cup granulated sugar

1 cup almond flour

1/2 tsp salt

Method

Heat water in a saucepan

Place a heatproof bowl on the saucepan and melt the butter and chocolate and let cool.

Mix half of the sugar into the egg yolks, mix well

Mix in the cooled butter-chocolate mixture

Mix in the almond flour and salt.

Beat the egg whites and the remaining sugar until they form soft peaks.

Fold the egg whites into the chocolate batter

Pour into a greased 10 inch springform pan.

Bake in a preheated 350F oven for 35-40 mins until a toothpick pushed into the center comes out clean.

Decorate with fresh berries and confectioners sugar

Meatballs in Marinara sauce

2023-05-17T20:58:00.005-04:00

Ingredients

For meatballs

Oil spray

1 pound ground chicken

1/2 cup basil paste

1/2 cup panko bread crumbs

1 tsp salt

1/4 tsp pepper

For Marinara sauce

1 tablespoon extra-virgin olive oil

2 garlic cloves, peeled and minced

1 lb Roma tomatoes diced

1 tsp oregano

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 cup water

Method

Meatballs

Adjust oven rack to middle position

Heat oven to 450 degrees.

Line baking sheet with parchment paper, spray with oil.

In large bowl, combine chicken, basil, panko, salt, and pepper.

Use your hands to gently mix until well combined.

Lightly wet your hands.

Use your wet hands to roll chicken mixture into 24 meatballs

Arrange meatballs evenly on baking sheet

Place baking sheet in oven and bake until meatballs are just beginning to brown, about 15 minutes.

Take out and keep aside.

Marinara Sauce

Add oil in a saucepan.

Heat over medium heat for 1 minute

Stir in garlic and cook for 30 seconds.

Stir in tomatoes and bring to boil.

Add in salt, oregano, cayenne pepper

Add 1/2 cup water, reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

Take off heat and using a hand mixer blend to smooth paste.

Meatballs in sauce

Carefully transfer meatballs in the sauce in the pan.

Place back on medium heat.

Cook, for 5 minutes

Serve hot with pasta or in rolls

Malvani Crab Masala

2023-03-27T20:43:00.006-04:00

Ingredients

For Marinade

2 pounds blue crabs, cleaned, and cut

2 tsp turmeric powder

2 tsp chili powder

1 tbsp garlic paste

2 tbsp tamarind pulp

Sea salt to taste

For Spice paste

2 medium red onions, sliced thin

3 cloves of garlic

1 tbsp oil

3 tsp coriander seeds

4 cloves

1 tsp black peppercorns

1 inch piece of cinnamon

1 cup shredded dry coconut

1 tsp red chili powder

1 tbsp tamarind pulp

For dish

2 medium onions finely diced

1 tablespoon oil

1 tsp salt

Method

Marination

Mix the marination ingredients together and rub the marinade well into the cleaned crabs. Set aside for half an hour.

Spice paste

In a pan, heat the oil over medium heat.
Fry the coriander seeds, cloves, peppercorns and cinnamon until the coriander seeds are deep golden brown and the other spices swell up and are fragrant. Remove from pan.
In the same pan, in the remaining oil, sauté the sliced onion and the garlic cloves until the onion starts to caramelize and the garlic is golden
Add the shredded dry coconut and stir fry until toasted and golden.
Add the chili powder and stir for a few seconds. Remove from heat.
Grind together all the sautéed mixture with the tamarind pulp.
Add ½ of the finely diced onion to it and set it aside.

Dish

In stew pot add a tbsp of oil and sauté the other half of the finely diced onion until it is translucent.
Add the marinated crabs along with all the marinade.
Add the masala paste and mix well.
Add 2 cups of water and salt. Cover and cook the crabs for about 20 to 25 minutes or until done.

Notes

Potatoes can be added to this dish. Cut into 4 and add with the crabs
You can adjust the water according to how thick or thin you want the gravy.
If making in Instapot, sauté onions in Sauté mode. Add the rest (crabs, spice paste, water & salt) and cook on high pressure for 30mins

Chicken Chili (soup)

2023-03-19T14:00:00.002-04:00

Ingredients

1 cup pinto beans (dry)

1 lb ground chicken

3 tbsp vegetable oil

1 small onion, peeled and chopped into fine pieces

1 red bell pepper, stemmed, seeded, and cut into fine pieces

4 garlic cloves, peeled and minced

2 finely chopped tomatoes

1/4 tsp salt

3 tbsp chili powder

2 tsp ground cumin

3/4 tsp dried oregano

1.5 cups chicken broth

Method

Soak pinto beans in water for an hour
After an hour, wash well.
Add 3 cups water to the bowl. Place in instapot on normal pressure for 20mins. Let vent automatically
Set colander in sink. Pour beans into colander to drain
Set instapot to sauté mode
Heat oil for 1 minute
Add onion, bell pepper, and salt and cook, stirring occasionally with wooden spoon, until vegetables are softened, about 5 minutes.
Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute.
Add ground chicken, break up the meat into small pieces with wooden spoon till it changes color, about 5 minutes.
Carefully stir in broth, tomatoes, and drained beans. Use wooden spoon to scrape up any browned bits on bottom of instapot.
Cover, and cook for 20 minutes on high pressure. Let vent automatically
Remove lid and continue to cook in sauté mode as needed until chili is thick-ened.
Turn off heat. ladle chili into bowls and serve hot

Pulled BBQ Chicken

2023-02-21T17:51:00.002-05:00

Ingredients

1 tbsp olive oil

1/2 cup finely chopped onions

3/4 tsp chili powder

1/4 tsp salt

1 lb chicken breast pieces

Bread to serve

For sauce

1/2 cup ketchup

1 tbsp molasses

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

Method

For sauce

Whisk together all ingredients listed under sauce and keep aside

In a skillet, heat oil.

Add onions, chili powder & salt

Cook till onions are softened

Stir in the sauce mix

Carefully place chicken pieces in the skillet and bring to boil

Lower to medium heat, cover and let simmer for 4 mins

Flip the chicken and cover and let simmer for 5mins

Move chicken pieces to a plate and let cool

Use 2 forks to shred the chicken

Return shredded chicken back to skillet and toss in the sauce to coat well

Heat over medium heat for 2 mins

Serve on toasted bread slices or hamburger buns lined with lettuce leaves and pickles.

French Toast

2023-02-20T11:23:00.003-05:00

Ingredients

1/2 cup milk

1 tsp butter

1 egg yolk

1/4 cup brown sugar

Pinch of salt

Pinch of cinnamon

3 slices of bread

Butter for cooking

Method

Lightly toast bread slices and keep aside

Warm milk & butter in microwave for 30secs

Mix in all the rest of ingredients and whisk well

Heat a non stick skillet

Put 1/2 tsp of butter and let melt

Soak bread in the egg mix for 10secs on each side

Place on the heated skillet and let cook on medium heat till well roasted on each side

Serve topped with fruits & maple syrup

Causa a la limeña

2022-11-26T00:46:00.000-05:00

Ingredients

For base

2lb yellow potatoes

1/2 cup oil

1/4 cup lime juice

4tbsp aji amarillo pepper paste

salt and pepper for seasoning

For topping

1 can of tuna

2 tbsp mayo

1 tsp sriracha sauce

Salt to taste

Method

Base

Steam potatoes on high pressure for 12 mins in instant pot. Can be steamed in a pressure cooker or microwave too

Once cool, peel and mash

Mix in oil, lime juice, aji amarillo paste, salt & pepper

Knead well to make a nice dough

Tuna salad

Mix tuna with mayo, siracha and salt as per taste

Assemble

Make small balls of the potato dough

Top with tuna salad

Garnish with alpha alpha sprouts or olives

Cauliflower au Gratin

2022-11-25T00:46:00.002-05:00

Ingredients

1 lb cauliflower head

1 tbsp olive oil

1 tsp cayenne pepper

1/2 tsp salt

For sauce

2 tbsp butter

1 medium onion

2 minced garlic

4 harbenero peppers

2 tbsp all purpose flour

2 cup whole milk

1 cup Romano pecorino cheese

1 tsp Salt

1 tbsp pepper

Topping

1/4 cup Parmesan cheese

1/2 cup panko bread crumbs

Chopped cilantro

Method

Roast cauliflower

Preheat oven to 400 deg C

Break out big florets of cauliflower

Toss in oil, cayenne pepper and salt

Line a baking tray with oil and spread the cauliflower florets

Bake for 15-20 mins till lightly browned

Sauce

Julienne cut onions, garlic & harbenero peppers

Heat butter in a pan

Add the slices onions, garlic & peppers

Let cook till lightly browned

Add in the all purpose flour and sauté well

Slowly add in the milk and keep whisking to prevent lumps from being formed

Add in cheese and continue whisking well

Assemble

Preheat oven to 375 deg C

Pour the sauce over the roasted cauliflower florets and toss to coat well

Top with Parmesan cheese and panko bread crumbs

Spray with oil

Bake for 30 mins till the cheese start bubbling and is lightly browned

Serve garnished with cilantro

Rawa Appe (instant)

2022-03-26T12:44:00.001-04:00

Ingredients

2 cups rawa (semolina)

1.5 cups yogurt

4 tsp oil lo

1 tsp salt

1 cup water

2 inch ginger

2 green chilis

1 onion

10 curry leaves

4 tbsp chopped coriander leaves

Oil for sauté

Pinch baking soda

Method

Mix rawa with yogurt ensuring no lumps are formed

Add in salt, oil and water to make thick batter.

Keep aside for 20 mins

Slice ginger into thin strips, onion & chili into fine pieces.

Heat 1 tsp oil in a pan

Add ginger and sauté for a min

Add onion & chili and cook till soft

Add to the rawa mix

Add in chopped cilantro

Add in shredded curry leaves

Heat the appe pan

Add soda to the batter and mix it well

Put 1 tbsp of the batter in each hole

Cook covered for 1 min and then flip

Cook for 2 mins

Serve hot with garlic coconut chutney

Serving: 40 appes

Squid masala

2022-03-20T22:11:00.005-04:00

Ingredients

1/2 lb squid rings

1/2 tsp salt

3 tbsp recheado masala

Sprig of curry leaves

2 tbsp Oil for sauté

Method

Mix 1 tbsp recheado masala with salt

Toss squids in the mix and keep aside for 10 mins

Heat 1 tbsp oil in a pan

Keep pan on high heat and sauté squids for 2 mins

Take off on a serving platter

In the same pan heat the remaining oil

Add the curry leaves and sauté for a min

Add the recheado masala and sauté well for 3 mins

Add water to required consistency and let heat for a min

Pour over the sautéed squids

Serve right away.

Artichoke Spinach Dip

2022-03-15T19:52:00.001-04:00

Ingredients

4 oz. cream cheese, well softened

1/8 cup sour cream

1/8 cup mayonnaise

1 garlic clove, minced

1/3 cup finely shredded parmesan cheese

1/4 cup finely shredded mozzarella cheese

1 tsp Pepper

7 oz can artichoke hearts,

3 oz. spinach

Method

Drain the liquid from artichoke can

Squeeze artichokes to drain excess liquid and chop into small pieces

Chop spinach leaves into small pieces

Preheat oven to 350 deg C

Mix all the ingredients together

Spray a baking tray with oil

Spread the mix in the tray and bake for 20 mins

Serve hot with chips, crostini, cucumber slices

Sambhar

2022-03-13T13:10:00.002-04:00

Ingredients

3/4 cup tuvar dal

1/2 tsp Turmeric

2 tsp Salt

1/2 tsp jaggery

Spice mix

1 tbdp udit dal

1 tbsp Chana dal

1.5 coriander seeds

5 black pepper

4 red chili

1 tsp jeera

1/4 tsp Methi

Vegetables (order of cooking slow to quick)

1 cup diced carrots

1/2 cup cauliflower florets

1/2 cup diced drumsticks

1 cup green beans

1/2 cup diced eggplant

2 tomatoes finely chopped

Tempering

1 tsp oil

5 curry leaves

1 tsp mustard

1 green chilli

Pinch of asoeftida

Method

Dal

Wash the dal.

Add 2.5 cups water, salt & tumeric

Put in instapot on high pressure for 30 mins or cook in pressure cooker for 4 whistles

Spice mix

Dry roast all the ingredients

Dry grind to fine powder

Vegetables

In a stewpot boil 1.5 cups of water

Add vegetables one by one in order of slow to cook to quick to cook so adding tomatoes last.

Simmer for a good 15 mins on medium heat

Add in the cooked dal, spice mix, jaggery

Keep on high heat and bring to boil

Take off the heat

Tempering

Heat oil in a small pan

Add mustard seeds and let splutter.

Add in chili, curry leaves and asoeftida

Mix for a min on high heat and then pour the mix in the sambhar

Serve hot as a side for idlis or vada

Sushi Rice (instapot method)

2022-02-26T22:45:00.004-05:00

Ingredients

For sushi vinegar

4 tbsp rice vinegar

2 tbsp sugar

1/2 tsp salt

For sushi rice

2 cups rice (180 ml cup)

360 ml water

Method

Sushi Vinegar

Combine the rice vinegar, sugar, and salt in a microwave-safe bowl and microwave for 1 minute.

Stir till sugar is dissolved.

Set aside to let it cool.

Sushi Rice

Wash rice 3-4 times till water is clear

Pour out all the water each time while washing

Fill bowl with water and let rice soak for 30 mins

Pour out all the water

Put the rice in a sieve and let rinse for 10mins

Pour rice in instapot, add 360 ml water

Set to high pressure and cook for 2 mins

Let it vent for 10 mins and then quickly open the instapot

Take rice out in another bowl and spread to cool

Pour the sushi vinegar and mix gently with a fork

Radish cutlets

2021-10-30T22:23:00.010-04:00

Ingredients

For cutlet mix

2 cups grated radish

1/2 cup finely chopped onion

1 green chili finely chopped

2 tbsp finely chopped cilantro

1 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp salt

2 tbsp rice flour or corn starch (more as necessary)

2 tbsp gram flour

For frying

1/2 cup semolina

Oil

Method

For cutlet mix

Squeeze out water from the grated radish and discard.

If the mix is too watery, it will not come together and you cannot shape into cutlets

Mix all the ingredients under cutlet mix together.

Make small balls of the mix.

If it is not coming together add little more rice flour or corn starch as necessary

Frying

Heat 1 tbsp oil in a flat girdle

Roll the balls in semolina

Flatten to make a cutlet

Place in the girdle to shallow fry

Cook for 5 mins or till crispy and then flip

Drizzle 1 tbsp oil all around in the pan

Cook for another 5 mins or crispy

Take cutlets out on a dish covered with paper to drain the excess oil

Serve hot with ketchup

Mangane

2021-09-20T17:26:00.003-04:00

Ingredients

1 cup chana dal (split gram)

2 tbsp sabudana

2/3 cup jaggery

1/2 can coconut milk

1/4 cup coconut slices

10 cashews

1 tsp cardamom powder

1/4 tsp nutmeg powder

Pinch of salt

Method

Soak chana dal & sabudana separately for 3 hours

Put the dal in instapot, add 2 cups water and salt.

Cook on high pressure for 12 mins

Release pressure after 15 mins and open instapot

Add in the soaked sabudana with half the coconut milk.

Mix in jaggery, cardamom, nutmeg powder and 1/2 cup water

Cook on sauté mode till the sabudana becomes transparent

Add in the remaining coconut milk, coconut slices and cashews

Cook on low sauté mode for 10 mins

Add upto 1/2 cup water to adjust consistency as per choice

Sea bass Hooman

2021-09-05T20:45:00.001-04:00

Ingredients

For marination

1 lb sea bass

1.5 tsp salt

For ground paste

2 cups grated coconut

1 tbsp sized piece of tamarind

1/2 tsp turmeric

3 Kashmiri chilis

3 bygadi chilis

6 peppercorns

2 garlic pods

Method

Marination

Clean the sea bass

Slice into thin steak pieces

Apply the salt and keep aside

Ground paste

Add all the ingredients to a blender

Add 1 cup warm water

Grind the mix to a fine paste

Add more water for required consistency

Curry

Add the paste to a stewpot and bring to boil

Add in the fish and keep on sim for 3 mins

Lift the pan and give it swirl. It’s better to not use a spatula, the fish pieces can break easily

Let simmer for another 3 mins

Chaffles

2021-08-09T11:48:00.005-04:00

Ingredients

1 Egg

1/2 cup cheese

2 tbsp almond flour

1/4 tsp baking powder

Oil for greasing

Method

Mix all the ingredients well to make a thick batter

Greese a mini waffle maker

Pour 1 tbsp batter and let cook for 3-4 mins

Makes 4 savory Chaffles

Solaa kadi

2021-06-21T11:18:00.005-04:00

Ingredients

5-6 solaa (dried Kokum peels)

1 tbsp chopped cilantro for garnish

1 tsp salt

200ml coconut milk

2 big garlic pods

1 green chili

Method

In a bowl take 1/2 cup warm water

Mix in salt and soak solaa

Keep aside for 2-3 hours

The sola will release its juice and the water will turn red.

In a blender grind garlic, green chili with coconut milk

Add this mix to the soaked solaa mix

Garnish with cilantro and serve with white rice

Note: Increase/ decrease quantity of Solaa depending on how much color they release.

Lamb Angara

2021-06-20T15:32:00.006-04:00

Ingredients

For spice paste

5 cashews
1 tsp poppy seeds (khuskhus)
1 onion julienne cut
1 tsp red chili powder

For marination

1 lb lamb
2 tbsp yogurt
1.5 tbsp garam masala
1/2 tbsp salt

For Dish

1 tbsp oil
1 tbsp ginger-garlic paste
1 finely chopped big tomato

Flavor/ Garnish

charcoal piece
1 tbsp chopped cilantro

Method

Marination

Cut lamb into chunk size pieces

In a bowl mix yogurt, salt and garam masala

Toss the lamb pieces well in the mix

Keep aside for 30mins or more

Spice Paste

Heat a pan and fry cashew & poppy seeds till browned. Keep aside.

In the same pan, sauté onion and red chili powder till nicely browned.

Grind the onions, cashews, poppy seeds into a thick paste

Dish

In the pan add oil and heat.

Add ginger & garlic paste and fry well.

Add in tomato and cook closed till mushy.

Saute till oil starts separating.

Add in the marinated lamb and mix well.

Cook closed on low flame for 15 mins

Add in the ground paste, mix well

Simmer for 20 mins on low heat

Flavoring

Place a onion leaf on the lamb and keep a coal piece on top, close vessel and leave for 2 mins.

Remove coal and mix all well

The dish will have a lovely coal (angara) fragrance

Garnish with cilantro and serve hot with chapati or bread

Chicken Bhuna

2021-05-08T23:27:00.003-04:00

Ingredients

2 lb boneless chicken cut into small pieces (2x2cm kinds)

2 tbsp oil

2 tbsp ghee ( clarified butter)

1 tbsp cumin seeds

4 cups finely chopped onions

1 inch ginger minced

3 garlic pods minced

3 cups tomato purée

3 tbsp finely chopped cilantro

20 whole cashews powdered

1 cup yogurt

1 tsp kasuri methi

1 tbsp lemon juice

For marinade

3 green chilies

1 inch ginger

3 garlic pods

1 tsp kashmiri chili powder

2 tsp salt

1/4 tsp pepper

1 tbsp vinegar

Spice mix

1 tbsp cumin powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tsp kashmiri chili powder

1 tsp garam masala

Garnish

Green chilis lightly fried

Cilantro finely chopped

Method

Marination

Blend all ingredients listed under marinade and blend into a smooth paste

Mix in the paste well with the cut chicken and keep aside

Dish

In a large flat pan heat oil & ghee

Add cumins seeds and let them splutter

Add in the onions, lightly sprinkle salt and let cook till lightly browned

Add in the minced ginger & garlic

Sauté well for 2 mins or till the rawness goes away

Add in the spice mix with 4 tbsp hot water and sauté till oil separates

Pour in the puréed tomato & chopped cilantro

Add 1/4 cup water

Let cook till oil starts separating

Keep it on low gas without adding more water so it fries well

Add in the cashew powder & yogurt with 4 tbsp of hot water.

Mix well to integrate

Cook on medium heat for 10 mins

Add in the marinated chicken and mix

Cook on high heat till chicken changes color

Then cook on low heat till chicken is done.

Add little water if too dry and it starts to stick to the bottom of the pan

Add kasuri methi and lemon juice and cook for about 2 mins more.

Garnish with lightly fried green chilis & cilantro

Serve with hot chapatis or roomali roti

Methi Aaloo

2021-05-04T20:56:00.002-04:00

Ingredients

1 cup sliced potato
1 cup chopped methi (fenugreek leaves)
1 tsp cumin seeds
1/2 tsp salt
1/2 tsp turmeric powder

1/2 tsp kitchen king masala
1 tbsp oil

Method
In a pan heat oil
Add cumin seeds & turmeric powder
Once the cumin splutters add potato & salt
Cover and cook on medium flame for 5 mins or till the potato is cooked
Add methi leaves, kitchen king masala & mix well
Cook for another 5 mins till the methi leaves shrivel up

Urad dal

2021-04-27T14:45:00.002-04:00

Ingredients

For boiling

1 cup urad dal (split black lentils)

1/2 tsp salt

1/2 turmeric powder

1/2 chili powder

1.5 cups water

For dish

1 tbsp ghee

1 big onion finely chopped

1 tomato finely chopped

1/2 tsp red chili powder

1/2 tsp garam masala

Salt to taste

2 green chilis slit

1 tsp grated ginger

Cilantro for garnishing

Method

Boil

Mix all ingredients in a bowl and cook on high pressure in instapot for 12 mins

Once done, wait for 20 mins and then vent.

Dish

Heat ghee in a pan

Add onion and sauté till partially soft

Add tomato, red chili powder, salt, garam masala and sauté till well cooked

Add the boiled dal and cook for 2 mins

Add in ginger, green chilis & cilantro and cook for 2 more mins

Serve hot with a dollop of ghee

Tendli Fry

2021-04-22T21:38:00.004-04:00

Ingredients

40-45 tendli/ ivy gourd

1 medium sized onion julienne cut

4 tbsp oil

1 tsp salt

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp goda masala (optional)

1/2 cup peanut

Method

Slice the tendli along the length in 4 parts

In a pan heat oil

Add the onion and cook on sim till soft

Add salt, red chili and turmeric powder and sauté for a min

Add the sliced tendli and mix well

Cover and cook on sim till tender, about 10 mins

In the meantime coarsely grind the peanuts

Once the tendli is tender turn off the heat and mix in the ground peanut & goda masala

Serve hot with a side of chapatis