Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 800 | Grams | Thendlin | Base |
| 6 | Nos. | Pepper Corns | For grinding |
| 8 | Nos. | Chillies Red Dry | For grinding |
| 1 | Pinch | Turmeric/Haldi | piece for grinding |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For grinding |
| 1 | Medium | Onions | For grinding |
| 1 | Ball | Tamarind | For grinding |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 1 | Teaspoon | Mustard Seed (Sarson) | For Seasoning |
| 0 | Little | Jaggery | for taste |
| 0 | Little | Salt | for taste |
Method
Cut either end of the Thendlin, and cut into fours
Grind all the masala. In 2 tea cups of water boil the Thendlins. Add the masala and add a little jaggery if you like it sweet.
Seasoning: In 2 spoons of cooking oil, fry mustard. Then add the cooked vegetables and simmer for ten minutes.
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