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.