Tendli Batata Nu Saakh

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.