Tindoraa Batekaa (Tindoraa & Potatoes)

2 cups batekaa (potatoes), julienned

2 cups tindoraa, ends trimmed & quartered length-wise

4 tablespoon tel (oil)

¼ teaspoon rai (mustard seeds)

¼ teaspoon jiru (cumin seeds)

1/8 teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

1 cup pani (water)

½ teaspoon marchu (cayenne pepper)

¾ teaspoon mithu (salt)

¼ teaspoon hardar (turmeric)

½ teaspoon dhaanaa jiru (powdered coriander & cumin seeds)

1 teaspoon saaker (sugar)

1. Heat oil. Add the oil, mustard seeds, cumin seeds, asafetida & whole dried pepper. Wait till the seeds start popping.

2. Add potatoes and tindoraa. Add water, cayenne pepper, salt, turmeric & coriander-cumin powder. Mix well.

3. Cover and cook for 5 minutes, until the potatoes & tindoraa are cooked through.

4. Reduce heat, add sugar and cook for another 5 minutes.

5. Serve with fresh rotli & plain yogurt.