Tondli (gherkin) curry

Ingredients:
Tondli, slit lengthwise - 4 cups
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Red chili powder - 1 tsp
Besan (gram/chickpea flour) - 1-2 tbsp
Turmeric powder - 1/3 tsp (optional, for color)
Salt - t0 taste
Oil - 2 tbsp

Time (Prep+cook): 15-20 min
Servings: 1-2

Method:
Heat the oil in a non-stick vessel. When hot, add the mustard seeds and udad dal. When the seeds begin to sputter, add the tondli pieces and sautée for a few minutes. Bring to medium heat and fry for about 10 min. In the meantime, mix the gram flour, red chili powder and salt in a small bowl. Add some oil to the vessel, and slowly add the powder, stirring to avoid huge lumps. Keep stirring until the powder soaks up the oil and moisture. Cook on medium heat for a few minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: Mom's recipe
Tip: You can cook the tondli for a shorter time for a crisper feel. Sautéeing in hot oil ensures that the water is trapped in the tondli for this short time, so it's a crisp veggie with a tasty liquid center!