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.
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