Ingredients

• 1.5 kg - tendli
• 3 medium sized potatoes
• 1.5 cup - scraped coconut
• 2 tbsp - finely chopped coriander leaves
• 2 to 3 tbsp - coriander powder
• 1 tbsp - chilly powder
• 1.5 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 - asafoetida

How to Make Tendli Batata Nu Saakh

• In a thali mix scraped coconut, fine chopped coriander leaves, coriander powder, chilli 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 kadai, add cumin seeds, mustard seeds and asafoetida.
• When they splutter add the tendli and the potatoes, little salt to taste.
• Simmer and cover the kadai 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 mins on a slow flame.
• Serve with chapattis and dal rice.