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

Method:

1. In a thali mix scraped coconut, fine chopped coriander leaves, coriander powder, chilli powder, turmeric powder, garam masala powder, sugar and lemon juice.
2. Mix well and keep aside.
3. Wash and cut the ends of each tendli.
4. Cut each tendli lengthwise into 4 pieces.
5. Peel and cut the potatoes into strips like you cut for French fries.
6. Heat oil in a kadai, add cumin seeds, mustard seeds and asafoetida.
7. When they splutter add the tendli and the potatoes, little salt to taste.
8. Simmer and cover the kadai with a lid having some water in it.
9. Stir after regular intervals and cook till they are almost done.
10. Sprinkle the coconut mixture which has been kept aside, over the cooked tendli.
11. Mix well. Let this simmer for about 3-4 mins on a slow flame.
12. Serve with chapattis and dal rice.

Recipe courtesy of Anitha Raheja