Gherkin and Potato Sidedish
Gherkin is called tenDli in Konkani and tonDekaayi in kannada. It is widely used by konkanis in preparing a variety of sides and is also used in curries. Another variation of this tendli ani batata upkari is to use tender cashewnuts instead of potatoes.
Ingredients
- 1 cup tendli ( cut into long pieces)
- 1 medium sized potato cut into long pieces
- Red chillies - 3
- Mustard - 1 teaspoon
- Curry leaves
- Grated coconut - 2 tablespoons
- Oil for seasoning
- Salt to taste
Method
- Heat oil in a kaDai.
- Add mustard. After the mustard stops sputtering, add the chillies cut into bits and curry leaves.
- Now add the tendli and potato pieces, salt to taste and fry on a small flame for a few minutes.
- Now add about half a cup of water (add more water if it is not enough), close the lid and cook the upkari till the water evaporates and the kaDgi is cooked.
- Finally garnish with grated coconut.
Tips
- Tendli takes longer to cook than most other vegetables. So to speed up the cooking, this upkari can be prepared in a cooker.
Preparation time: 20 minutes