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 |
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!
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.
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.