Kundru Aloo Sabzi | Ivy Gourd Fry

Published On June 3, 2020
In Article
By Heena Bharat
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Prep Time
5 Minutes
Cook Time
15 Minutes
Difficulty Level
Beginner

Ingredients

Ivy gourd - 250 Gram
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 Teaspoon
Heeng/asafoetida - a pinch
Curry leaves - few
Garlic - Chopped 4
Turmeric powder - 1/4 teaspoon
Red chili powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala/All spice mix - 1/4 teaspoon
Salt - as per taste
Coriander leaves - for garnishing chopped
Chopped potatoes - 1

Instructions

First of all wash and cut the ivy gourds in long pieces or in desired shapes.
Heat some oil and add asafoetida.
Add curry leaves, mustard seeds and cumin seeds.
When seeds splutter, add chopped garlic and saute till the raw aroma goes away.
Then add all spices except garam masala. Keep the flame slow so the spices shall not burn.
Now, add chopped ivy gourds and potatoes and mix well.
Cover and cook for 15 minutes on low flame. Check the curry in between and give a stir so as to avoid sticking at the bottom of the pan.
Once the curry is cooked, add salt , garam masala and chopped coriander leaves. Stir well and turn off the gas in a minute.
Quick and easy Kundru Aloo Sabzi | Ivy Gourd Fry is ready.

Servings : 2
Ready in : 20 Minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!