Wash and Cut tindola vertically like chips, not too thin nor too thick. Peel the potatoes and cut them like chips too- not too thick, not too thin. Heat oil in a pan. Crackle jeera and then add asafoetida and turmeric. Next, add tindoda and salt. Combine well. Cover and cook on low heat for about 7-10 mins.
Then add potatoes. Cover and cook again until potatoes and tindoda both are tender. Add all the spices. Combine and cook uncovered till oil oozes. Tindora should look a bit dehydrated as if they were fried. That's what gives it the texture I was talking about in my story.
I have added a lot of potatoes because that's how my daughter likes. Otherwise, keep the proportion of potatoes less over tindoda.
