Dissolve cornflour in water, keep aside.
Slice tondlis vertically into four slices.
Heat oil in a heavy pan.
Add seeds, allow to splutter. Add ginger, garlic, chillies.
Stir for a moment, add tondli.
Stir fry till tondli is tender.
Add vinegar, salt, sugar, peanuts, stir to mix.
Add cornflour paste, stir well till the liquid is transparent.
Transfer to serving bowl, garnish with coriander and coconut.
Serve hot with phulkas, roti, or hot steamed rice.
Note: Omit the green chillies if you desire the dish to be bland.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh
Nutritive value per serving