Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe
Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe

Hello everybody, I hope you are having an amazing day today. Today, we’re going 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 tasty. This is gonna smell and look delicious.

Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first 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. Prepare 250 gms Kundru
  2. Take 2 Potato or Aloo medium
  3. Get 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. Make ready 1 tsp Sabzi masala
  9. Get 2 Onion medium
  10. Prepare 2 Finely chopped garlic
  11. Prepare 1/4 cup Finely chopped coriander leaves
  12. Take 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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