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tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala |
Tarla Dalal
23 December, 2024
Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
13 Mins
Total Time
33 Mins
Makes
3 servings
Ingredients
For Tendli Batata Nu Shaak
3 cups sliced tendli (ivy gourd)
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
2 tbsp chopped coriander (dhania)
Method
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
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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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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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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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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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You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced.
Nutrient values (Abbrv)per plate
| 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 |
Click here to view Calories for Tendli Batata Nu Shaak, Tendli Aloo Subzi
The Nutrient info is complete
Lekha Kalyanpur
March 13, 2025, midnight
Loved the recipe...
Tarla Dalal
March 13, 2025, midnight
Thanks Lekha . We are delighted you loved the tendli recipe. Your feedback will help hundreds others try the recipe and make this a better cooking community.
Foodie #603414
March 13, 2025, midnight
CB - delicious!
Sudhakar wani
March 13, 2025, midnight
Vahbiz
March 13, 2025, midnight
Zalak
March 13, 2025, midnight
Winnie
March 13, 2025, midnight
This recipe is too good. Turned out absolutely delicious. Loved it.
Faranak
March 13, 2025, midnight
Awesome .. kids loved it
Manali Gawad
March 13, 2025, midnight
Oh my God. Such a delicious recipe. Will definitely make it again.
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