Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Your jhatpat Kundru ki sabzi is ready to serve.!! Minimal dry spices are used in this recipe as the Sabzi is flavored by ginger, garlic and green chilies. Kundru as commonly known in Odisha and Bengal is If you want to know more about this vegetable then the link is provided here. You may like to try our other recipes Cholai Ki Sabji, Posto Turai and.

Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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:

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

Adjust the water in gravy to your liking; gravy will. 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. True, kundru resembles parval on the outside, but its inside is.

Instructions 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.

It is only recently that a slow appreciation of this gourd grew on me. True, kundru resembles parval on the outside, but its inside is. Kundru (ivy gourd) have appearance, as that of parwal (pointed gourd). It is also known as Kinru Wash kundru and dry aptly. Serve kundru sabzi with chapatti, parantha or rice and relish eating.

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