Tendli Aloo Sabzi – Tendli Batata Nu Shaak
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Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice, dal, kachumber and chaas.
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Ingredients
- 300 gm potatoes cut into long size pieces
- 300 gm ivy gourd cut each into 4 long pieces
- Salt to taste
- 1 tsp cumin powder roasted
- 2 pinch asafetida hing
- 1 tsp red chili powder
- 1 tsp coriander leaves
- 1/2 tsp Turmeric Powder
- 1/2 tsp garam masala powder
- 2 tsp mango powder
- 1/4 cup Oil
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Instructions
- Heat oil in pan, crackle asaefotida on low flame.
- Add potatoes n cook on high flame for 2minutes.
- In same pan add tendli n mix n cook on low flame.
- Add red chili powder, coriander powder, turmeric powder, garam masala powder and roasted cumin powder. Sprinkle some water in it n mix gently. Cover the lid n cook for 3 to 5minutes on low flame.
- When sabzi get dry, add salt and mango powder. Mix very gently. Switch off the flame.
- Tendli batata nu shaam is ready to serve. Serve this sabzi with dry rice.
Notes
You can also add a pinch of sugar coz a pinch of sugar is essential to balance the flavour of the Tendli Batata nu Shaak
Recipe Nutrition
Calories: 283 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 20 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Sodium: 21 mg | Potassium: 542 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 212 IU | Vitamin C: 49 mg | Calcium: 56 mg | Iron: 3 mg
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