Name: Tinda And Potatoes Stir Fry recipe by Paramita Majumder at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: Tindora - 200 gm, cut in thin rings; Potato, small - 1. cut in small cubes; Onion - 1; Ginger, minced - 1/2 tsp; Garlic pods - 3, minced; Green chilli - 2, chopped; Turmeric powder - 1 tsp; Cumin powder - 1 tsp; Chilli powder - 1/3 tsp; Coriander powder - 1/3 tsp; Coconut, scrapped - 1 tbsp; Coriander leaves, chopped - 1 tbsp; Curry leaves - 15; Black mustard seeds - 1/2 tsp

ABOUT Tinda And Potatoes Stir Fry RECIPE

Very healthy and quick vegetarian recipe.

Ingredients Serving: 3

Tindora - 200 gm, cut in thin rings
Potato, small - 1. cut in small cubes
Onion - 1
Ginger, minced - 1/2 tsp
Garlic pods - 3, minced
Green chilli - 2, chopped
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder - 1/3 tsp
Coriander powder - 1/3 tsp
Coconut, scrapped - 1 tbsp
Coriander leaves, chopped - 1 tbsp
Curry leaves - 15
Black mustard seeds - 1/2 tsp

Instructions

Wash and cut tindora and potato. Cut onion in slices.
Heat oil in a nonstick pan. Add black mustard seeds, let them splutter then add onions, ginger and garlic. Saute for 2-3 minutes.
Add curry leaves, green chilli, turmeric powder, cumin powder, coriander powder and chilli powder, add a tsp water too. Saute for a minute.
Add potatoes, tindora and salt then cover and cook for 10 mins. Stir in between, add some water if needed.
Add tomatoes, stir and again cover and cook for 2-3 minutes. Now add grated coconut and stir.
Turn off the stove, garnish the vegetable with chopped coriander and serve hot with rice or roti.

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