Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kundru is also known as ivy gourd. Kundru is a storehouse of a range of vitamins and minerals. Kundru Sabzi is a perfect for lunch.
Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is something that I’ve loved my entire life.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:
- Get Kundru
- Make ready Potato or Aloo medium
- Take Mustard oil
- Take Mustard seeds or Rai
- Make ready Cumin
- Prepare Red chilli powder
- Prepare Coriander powder
- Prepare Sabzi masala
- Get Onion medium
- Get Finely chopped garlic
- Make ready Finely chopped coriander leaves
- Prepare Finely chopped green chilli
- Make ready Salt
It is also known as Kinru, Tindora, Tendali and Tondali. About Kundru ki Sabzi Recipe: Kundru is a green vegetable also called tendli, tindora or ivy gourd. It is a great source of soluble fiber and is also rich in Vitamin A and C. Heat the oil in a kadahi, over high heat, add the tundlis and.
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.
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. In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam Yumm, super tempting sabzi for rotis. Kundru (Ivy Gourd) is a tropical vegetable from the family of "pumpkins".
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