Steps to Make Any-night-of-the-week Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe

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We hope you got benefit from reading it, now let's go back to kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe recipe. To make kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe you need 13 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to cook Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:

1. Take 250 gms of Kundru.
2. Provide 2 of Potato or Aloo medium.
3. Prepare 2 tbsp of Mustard oil.
4. Provide 1/2 tsp of Mustard seeds or Rai.
5. Use 1/2 tsp of Cumin.
6. You need 1/4 tsp of Red chilli powder.
7. Prepare 1 tsp of Coriander powder.
8. Use 1 tsp of Sabzi masala.
9. Use 2 of Onion medium.
10. Use 2 of Finely chopped garlic.
11. Use 1/4 cup of Finely chopped coriander leaves.
12. Use 1 of Finely chopped green chilli.
13. You need to taste of Salt.

Steps to make Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:

1. 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..
2. 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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