![](https://rasoitime.com/wp-content/uploads/Halwai/tendli-batata-nu-saakh.jpg)
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:
- 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.
Recipe courtesy of Anitha Raheja