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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe. One of my favorites. This time, I am going to 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 popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

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

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.

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