Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
If you have enjoyed watching this video & want me to make more such videos than Dont forget to LIKE & SHARE it with your friends. Kundru (Ivy Gourd) is a tropical vegetable from the family of "pumpkins". It's available in many parts of the world including India Initially, I was not a big fan of this vegetable as it didn't taste very well, however, having it few times in different preparation, made it one of.
Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe using 13 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:
- Take 250 gms Kundru
- Take 2 Potato or Aloo medium
- Prepare 2 tbsp Mustard oil
- Prepare 1/2 tsp Mustard seeds or Rai
- Get 1/2 tsp Cumin
- Make ready 1/4 tsp Red chilli powder
- Prepare 1 tsp Coriander powder
- Take 1 tsp Sabzi masala
- Make ready 2 Onion medium
- Get 2 Finely chopped garlic
- Prepare 1/4 cup Finely chopped coriander leaves
- Make ready 1 Finely chopped green chilli
- Make ready to taste Salt
Kundru (tindora/tendli or ivy gourd) hasn't always been a vegetable I was fond of. For long years I thought it was an unsophisticated version of parval (pointed gourd)*. Kundru (tindora/tendli or ivy gourd) hasn't always been a vegetable I was fond of. It is only recently that a slow appreciation of this gourd grew on me.
Instructions to make Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:
- Chopped kundru, onion, potato or aloo lengthwise. - Heat mustard oil in a pan over medium heat and add mustard seeds or rai. Allow them to sizzle and then add cumin seeds. - Now add onions and fry till translucent. Now add garlic, green chilli and fry till the raw flavor is gone. - Now add sliced kundru, potato or aloo with coriander powder, sabzi masala, red chilli powder, salt and mix well.
- Cook on medium-low flame till vegetables are done (covered) for 10 minutes and stir occasionally. - After 10 minutes cook sabzi uncovered for 5 minutes on medium-high flame stir occasionally. - Garnish with coriander leaves and serve hot with parathas.
True, kundru resembles parval on the outside, but its inside is. To make the dry aloo sabzi, scrub and wash the potatoes. Boil the potatoes in a pressure cooker over medium flame. You can also boil them in directly This aloo ke sookhi sabzi recipe requires a handful of ingredients and can be made for a quick lunch so, if you are making this in the morning to take it to. Masala Tinda recipe: tinde ki sabzi or punjabi tinda masala recipe with step by step photos.
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