Tendli Batata Upkari

1. 1
   prep

   Prep the ivy gourd and potato.

   1.Wash 300g tendli and trim off both ends. Slice each into thin rounds, about 3mm thick.

   2.Peel 2 medium potatoes and dice into small 1cm cubes.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat 2 tsp oil in a kadai over medium heat until it shimmers.

   2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).

   3.Add 0.5 tsp cumin seeds, a pinch of hing, 8 curry leaves, and 2 slit green chilies. Sauté until fragrant (10 seconds).
3. 3
   saute · ~15 min

   Cook the vegetables.

   1.Add the sliced tendli and diced potato to the kadai. Sprinkle a pinch of turmeric and 0.25 tsp salt. Stir well to coat.

   2.Cover with a lid and cook on low heat for 10-12 minutes, stirring once halfway. No water is needed; the vegetables will cook in their own steam.

   3.Check a potato cube — if fork-tender, remove the lid.

   4.Add a small pinch of sugar. Increase heat to medium and sauté uncovered for 2-3 minutes until any residual moisture evaporates.

   TIPDon't add water — the sealed lid traps enough steam to cook the vegetables gently without turning them mushy.
4. 4
   mix · ~1 min

   Finish with fresh coconut.

   1.Turn off the heat. Sprinkle 3 tbsp fresh grated coconut over the sabzi.

   2.Toss gently to combine. The residual warmth will release the coconut's aroma.
5. 5
   serve

   Serve warm as a side with dal and steamed rice.

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