'A great combination of potato and ivy gourd tossed with spices and topped with coconut. ALOO TENDLI Ingredients 3 small potatoes (aloo), cut into 1 inch sticks 150 grams ivy gourd (tendli), vertically quartered 2 tbsps oil 1 tsp mustard seeds A pinch of asafoetida (hing) 1 green chilli, chopped ¼ tsp red chilli powder A pinch of turmeric powder 1 tsp Tata Sampann Kitchen King Masala Salt to taste A pinch of sugar Fresh coriander sprig for garnish Chapattis to serve Pickle to serve Onion wedges to serve Method 1. Heat oil in a non-stick wok, add mustard seeds and let them splutter. Add asafoetida and mix well. 2. Add green chillies and sauté for a few seconds. Add ivy gourd and potatoes and sauté for 2-3 minutes. 3. Add red chilli powder, turmeric powder, Tata Sampann Kitchen King Masala and salt and mix well. 4. Add sugar, mix, cover and cook on low heat for 7-8 minutes or till ivy gourd and potatoes are completely cooked. 5. Take the pan off the heat and transfer the aloo tendli into a serving bowl, garnish with coriander sprig and serve hot with chapattis, pickle and onion. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #AlooTendli'
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