Potato and Tendli recipe

In the past, I have written a lot of festive and special recipes here. However, my daughter recently told me that she finds day to day cooking difficult. I realized that the basic requirement in today’s day and age, especially for working executives who have very limited time, is quick and easy day to day recipes.

Aloo Tendli vegetable recipe:
  • 250gms Ivy gourd
  • 100gms Potatoes
  • 1tbsp oil for tadka
  • ½ tsp mustard seeds
  • A pinch of asafoetida
  • ½ tsp turmeric powder
  • 1tsp Red chilli powder
  • Salt to taste
  • 1tsp coriander powder
  • Wash and cut long or round slices of Ivy gourd and Potatoes. Heat some oil in the frying pan on the gas. Add mustard seeds and wait till it starts popping. As soon as the popping noise stops, add asafoetida, turmeric powder, Red chilli powder and stir it. Add slices of Ivy gourd and Potatoes. Add salt to taste but in limited quantity since the quantity of vegetable will reduce once vegetable is cooked. You could add salt in the vegetable after it is cooked to avoid any hassles.
  • Cover the pan and keep some water in the covered dish. Cook on medium flamed gas. Stir while cooking. After a while poke a knife in the potato  and check whether it is cooked. If soft, it is cooked. If not, allow it to cook for some time. When cooked properly add coriander powder, stir and remove in a serving bowl or plate.
  • While serving, it can be garnished with green salad.


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