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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

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. Take 2 tbsp Mustard oil
4. Prepare 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. Take 1 tsp Sabzi masala
9. Prepare 2 Onion medium
10. Prepare 2 Finely chopped garlic
11. Take 1/4 cup Finely chopped coriander leaves
12. Take 1 Finely chopped green chilli
13. Prepare to taste 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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