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Tendli Batata Nu Saakh
Category : Gujarati, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a thali mix scraped coconut, fine chopped coriander leaves, coriander powder, chilly powder, turmeric powder, garam masala powder, sugar and lemon juice.
- Mix well and keep aside.
- Wash and cut the ends of each tendli.
- Cut each tendli lengthwise into 4 pieces.
- Peel and cut the potatoes into strips like you cut for French fries.
- Heat oil in a kadhai; add cumin seeds, mustard seeds and asafetida.
- When they splutter add the tendli and the potatoes, little salt to taste.
- Simmer and cover the kadhai with a lid having some water in it.
- Stir after regular intervals and cook till they are almost done.
- Sprinkle the coconut mixture which has been kept aside, over the cooked tendli.
- Mix well. Let this simmer for about 3-4 minutes on a slow flame.
- Serve with chapattis and dal rice.
Ingredients:
� kg - tendli
3 - medium sized potatoes
� cup - scraped coconut
2 tbsp - finely chopped coriander leaves
2 to 3 tbsp - coriander powder
1 tbsp - chilly powder
� tsp - turmeric powder
1 tsp - garam masala powder
1 tsp - sugar
juice of one lemon
salt to taste
� kg - tendli
3 - medium sized potatoes
� cup - scraped coconut
2 tbsp - finely chopped coriander leaves
2 to 3 tbsp - coriander powder
1 tbsp - chilly powder
� tsp - turmeric powder
1 tsp - garam masala powder
1 tsp - sugar
juice of one lemon
salt to taste
For Tempering (Vagar):
4 tbsp - oil
1 tsp - cumin seeds
1 tsp - mustard seeds
1 tsp - asafetida
RECIPES BY ANITA RAHEJA
