A great combination of potato and ivy gourd tossed with spices and topped with coconut.
ALOO TENDLI
Ingredients
3 small potatoes (aloo), cut into 1 inch sticks
150 grams ivy gourd (tendli), vertically quartered
2 tbsps oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
1 green chilli, chopped
¼ tsp red chilli powder
A pinch of turmeric powder
1 tsp Tata Sampann Kitchen King Masala
Salt to taste
A pinch of sugar
Fresh coriander sprig for garnish
Chapattis to serve
Pickle to serve
Onion wedges to serve
Method
1. Heat oil in a non-stick wok, add mustard seeds and let them splutter. Add asafoetida and mix well.
2. Add green chillies and sauté for a few seconds. Add ivy gourd and potatoes and sauté for 2-3 minutes.
3. Add red chilli powder, turmeric powder, Tata Sampann Kitchen King Masala and salt and mix well.
4. Add sugar, mix, cover and cook on low heat for 7-8 minutes or till ivy gourd and potatoes are completely cooked.
5. Take the pan off the heat and transfer the aloo tendli into a serving bowl, garnish with coriander sprig and serve hot with chapattis, pickle and onion.
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25 апр 2020
