Tendli Batata Bhaji

Cuisines

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Recipe

Ingredients

	200 grams	Ivy Gourd
	1 medium	Potato , peeled and cubed
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Salt
	2 tablespoons	Coconut , grated
	1 tablespoon	Cilantro , chopped, fresh

Instructions

1. 1 Wash the tendli and potato thoroughly.
2. 2 Slice the tendli lengthwise into thin strips.
3. 3 Peel and chop the potato into small cubes.
4. 4 Heat oil in a pan over medium heat.
5. 5 Add mustard seeds and let them splutter.
6. 6 Add cumin seeds and asafoetida, and sauté for a few seconds.
7. 7 Add the sliced tendli and chopped potato to the pan.
8. 8 Stir in turmeric powder, red chili powder, coriander powder, and salt.
9. 9 Mix well to coat the vegetables with the spices.
10. 10 Cover and cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
11. 11 Once cooked, add grated coconut and mix well.
12. 12 Garnish with chopped coriander leaves before serving.