Tendli Batata Nu Shaak, Tendli Aloo Subzi
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 18301 times
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 subzi.
A pinch of sugar is essential to balance the flavour of the Tendli Batata nu Shaak, so do not omit it although very little in quantity. Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this Tendli Aloo Subzi.
This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis , rice , dal , kachumber and chaas .
- Heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||209.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||33.2 mg|
|Folic Acid||6.2 mcg|
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