Tendli and Kajubi Upkari
Heat the oil and mustard seeds.
Once they splutter, add the red chili, hing and curry leaves.
Add the tendli and cashew nuts and mix well for a minute.
Stir in the jaggery and salt and cover with a lid.
Cook for 10 minutes. Remove the lid and stir-fry for a few minutes. Serve hot with chapatis or puris
Calories: 471kcalCarbohydrates: 39gProtein: 17gFat: 30gSaturated Fat: 5gSodium: 15mgPotassium: 633mgFiber: 2gSugar: 17gVitamin C: 73mgCalcium: 106mgIron: 9mg