One of the most simple, delicious and a typical Gujarati sabji. My transition from a Maharashtrian family to a Gujarati family was so much easier than I had expected it! Of course, food played a major part in easing my way through! I didn’t know gujju food would be so simple, innovative and delicious, that I was glad I married into a gujju family!   

This was one of the first sabjis my mum-in-law had made for us, and ever since, has been one of my all time favorites!

A must try!
PREP TIME
TOTAL TIME
SERVINGS
10 - 15 minutes
25 - 30 minutes
2 portions

INGREDIENTS
Tindli / Gherkins
Potatoes
Oil
Asafoetida
Turmeric Powder
Coconut
Coriander Leaves
Cumin powder
Coriander Powder
Red Chilli Powder
Sugar
Salt

QUANTITY
300 gms
200 gms /  1 large
2 tbsp
1/4 tsp
1/4 tsp
1/2 cup, fresh, finely grated
1/4 cup
1 tsp
2 tsp
1/2 tsp
2.5 tbsp
to taste

RECIPE
Wash and cut both the ends of the tindli / gherkins. Cut them into quarters, lengthwise.

Wash and peel the potatoes and cut them into fries, 2 – 3’’ long. Put them in water and set them aside. Wash and finely chop the coriander leaves.

Prepare the rest of the ingredients ;  finely grated coconut and all the masala powders.
Heat oil in a kadai and add the turmeric powder and asafoetida and allow it to cook for 5 – 10 seconds.
Add the potato fries and the quartered gherkins and stir well. Add the salt and mix well again. Cover and cook for 5 – 10 minutes, till the potatoes and gherkins are almost cooked.
Till the vegetables are getting cooked, mix the grated coconut well with the masala.

Once the vegetables are done, add the coconut masala to it. Then sprinkle the chopped coriander leaves and stir well. Cover and cook for 5 minutes max.
Serve with fresh rotis and ghee!
 


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