Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 250 gms Kundru
- Make ready 2 Potato or Aloo medium
- Prepare 2 tbsp Mustard oil
- Take 1/2 tsp Mustard seeds or Rai
- Prepare 1/2 tsp Cumin
- Prepare 1/4 tsp Red chilli powder
- Prepare 1 tsp Coriander powder
- Take 1 tsp Sabzi masala
- Prepare 2 Onion medium
- Prepare 2 Finely chopped garlic
- Make ready 1/4 cup Finely chopped coriander leaves
- Prepare 1 Finely chopped green chilli
- Take to taste Salt
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.
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