tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala |
by Tarla Dalal
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tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images.
tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi.
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 tendli masala.
To make tendli batata nu shaak, 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.
The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora 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 aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas.
Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi.
Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below.
For tendli batata nu shaak- To make tendli batata nu shaak, 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 the tendli batata nu shaak hot.
Tendli Batata Nu Shaak, Tendli Aloo Subzi recipe with step by step photos
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If you like tendli batata nu shaak, then also try other sabzis like
- sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak |
- sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with 15 amazing images.
- raw mango sabzi recipe | raw mango curry | kacche aam ki sabzi | raw mango onion sabzi | keri nu shaak | with 32 amazing images.
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Tendli batata nu shaak is made of 3 cups sliced tendli, 1 cup potato fingers, 1 tbsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin seeds (jeera), 1/4 tsp turmeric powder (haldi), salt to taste, 2 tsp coriander-cumin seeds (dhania-jeera) powder, 1 tsp chilli powder, 1/2 tsp sugar and 2 tbsp chopped coriander (dhania). list of ingredients for tendli batata nu shaak.
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For tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable , we need tendli. Young immature tendli are the best for cooking. The skin should be bright green in colour, the flesh inside should be white with tender seeds. Do not use mature ivy gourds as they tend to be more sweet and imparts a fruity flavour to savory recipes.
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Wash the tendli and slice it. We need 3 cups sliced tendli. Keep aside.
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For the tempering, heat 1 tbsp oil in a deep non-stick kadhai.
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Add 1/2 tsp mustard seeds ( rai / sarson). Mustard seeds splutter and release aromatic compounds. Mustard seeds have a pungent, slightly bitter flavor. While they don't overpower the dish, they add a subtle depth and complexity.
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Add 1/2 tsp cumin seeds (jeera). Cumin seeds are known to have digestive properties. They can aid digestion, especially when consuming vegetables like tendli, which can sometimes be a little heavy on the stomach.
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When the seeds crackle, add 1/4 tsp turmeric powder (haldi). Turmeric lends a beautiful golden yellow color to the sabzi, making it visually appealing.
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Add 3 cups sliced tendli.
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Add 1 cup potato fingers. The potatoes add a soft, starchy texture that contrasts nicely with the slightly firmer bite of the tendli. This creates a more interesting and enjoyable mouthfeel in the dish.
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Add salt to taste.
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Mix gently and cook tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala on a medium flame for 10 minutes, while stirring occasionally.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1 tsp chilli powder. Beyond just heat, chilli powder adds a complex flavor profile.
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Add 1/2 tsp sugar. A pinch of sugar can act as a flavor enhancer, making the other savory ingredients like cumin, coriander, and turmeric taste brighter and more distinct.
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Add 2 tbsp chopped coriander (dhania). The fresh, citrusy aroma of coriander adds a burst of flavor and vibrancy to the dish. It cuts through the richness of the spices and potatoes, creating a more balanced taste profile.
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Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | hot.
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You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced.
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For a tangy twist, add a teaspoon of amchur or a squeeze of lemon juice towards the end.
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For a richer flavor, add freshly grated coconut or desiccated coconut towards the end of cooking.
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Nutrient values (Abbrv) per serving
| Energy | 112 cal |
| Protein | 4.3 g |
| Carbohydrates | 13.7 g |
| Fiber | 2.1 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Sodium | 52.4 mg |
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