Wash and cut tindora into medium-thick chips. Similarly, cut the potatoes into medium-thick chips. (Refer to the video.)

Heat oil in a pan and fry the tindora chips on medium-high flame until they become slightly crisp and 80% cooked. Remove them using a sieve and set them aside.

In the same way, fry the potato chips until they are 80% cooked and crispy on the outside. Remove them using a sieve and set them aside.

In a mixing bowl, add ½ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 2 tbsp coriander powder, and 1 tsp kitchen king masala. Add a little water to make a masala paste and keep it aside.

In a blender jar, add 2 green chilies, 1-inch ginger, 5 garlic cloves, and ¼ cup coriander leaves. Grind them into a paste without adding water. The green paste is ready; keep it aside.

Heat 4 tbsp oil in a kadai. Add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, 2 dry red chilies, and curry leaves. Sauté for a few seconds.

Then, add the green chili-ginger-garlic paste and sauté until the oil separates from the sides.

Next, add the prepared masala paste and sauté until the oil releases from the sides.

Now, add 2 grated tomatoes and salt. Sauté until the oil releases from the sides of the gravy.

Then, add 2 tbsp coarsely crushed peanut powder and 2 tbsp coarsely crushed sesame seed powder. Mix well and cook until the oil separates from the sides.

Add the fried tindora and potato chips to the gravy and mix well.

Pour in ½ cup hot water and mix. Cover and cook on low flame for 5-7 minutes.

Finally, add 2 tbsp tamarind pulp and 1 tbsp jaggery. Mix well.

Tindora Batata Nu Shaak is ready! Serve it hot with roti or rice.