Achari Tendli

This achari tendli by Rita Naik Goraksha will be a hit for breakfasts and packed lunches.

by Rita Naik Goraksha

  • For Achari Masala
    • 1 tbsp mustard seeds
    • 1 tbsp cumin seeds
    • 1 tbsp fennel seeds
    • 1/2 tsp kalonji
    • 1 tsp methi or fenugreek seeds
    • 1/2 tsp ajwain
    • 15 red chillies (Kashmiri & spicy one you can add both)
    • 1 tsp dry mango powder
  • For the subzi:
    • 500 gm Tendli
    • 2-3 Tbsp Oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp Hing (asafoetida)
    • 1/2 tsp Tumeric powder
    • Salt according to taste


  1. In a pan dry roast mentioned ingredients for the masala but do not over roast them. In the same pan dry roast the chillies. Let it cool for sometime. Now put everything in a jar & blend it into a powder. You can store this powder if it’s extra in a jar for further use.
  2. Wash & dry the tendli. Chop them into four long pieces. In a kadhai add oil put some mustard seeds once the splutter add little hing to it. Now add the masala (2 to 3 tbsp) depending on the quantity of the veggie. Add turmeric powder. Add the chopped tendli to it. Add salt. Mix well. Cover & cook.
  3. Serve hot.

By Chef at Large Member

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