Rinse the sambrani gadde(chinese potatoes) under enough water and wash thouroughly. Pressure cook it for 3 whistles and switch off.
When the pressure subsides, peel the skin off from these chinese potatoes.
If sambrani gadde is too big in size, cut each one in to two or three pieces. Cook these pieces in a vessel adding some water.
Next add tamarind juice, salt to the veggie and let it cook.
Include jaggery and turmeric powder as well. Continue cooking till the veggie is soft to bite.
Meanwhile in a heavy bottom pan add oil, both lentils, fenugreek, cumin seeds, red chillies and curry leaves. In medium flame, roast them with constant stirring. When the lentils turn little brown, switch off and transfer to a plate.
Take all the roasted ingredients along with coconut and grind to fine puree. Add required water to grind. Pour this puree to the cooked veggie.
Add cooked pigeon pea lentils also to the veggie. Adjust consistency by adding water as needed. Bring it to boil. Adjust salt if needed.
Very flavorful sambrani gadde curry is ready to serve with steamed rice.
