Ivy gourd Potato Dry Recipe / Kundru Aloo Sookhi Sabji
Kundru/ Ivy gourd potato vegetable is very easy to make and is also delicious to eat.You can also make Kundroo vegetable only. And you can also make potatoes by adding potatoes.Follow the steps given below to make Kundru Potato Vegetable …
Servings 5 People
Cost 15 rupee
- Kadhai / Fry Pan
- Frying Spoon
- 250 Gram Ivy gourd/Kundru
- 2 Unit Potato/Aloo
- 1/2 tsp Turmeric/Haldi Powder
- 1/2 tsp Red chili / Lal Mirch Powder
- 1/2 tsp Cumin/Jeera Seed
- 1 Unit Medium Onion/Pyaz
- 1 Unit Green Chili / Hari Mirch
- 1/2 tsp Raw Mango/Khatai Powder
- 1/2 tsp Chat Masala Powder
- as per taste Salt / Namak
First of all, take 250 grams Ivy gourd/Kundroo.
Now wash ivy gourd/kundru thoroughly with water.
Cut ivy gourd/kundru into 4 parts.
Now peel off 2 medium-sized potatoes, then wash the potatoes and cut them into small pieces.
If you do not want to eat more potatoes, you can also use a potato.
After this, take a medium-sized onion and one chili, cut the onion and chili into small pieces.
Now put a kadhai/fry pan on the gas and burn the gas.
Add 2 teaspoons of oil to the kadhai/fry pan.
When the oil is hot, add cumin / jeera seeds.
Add a pinch of asafoetida with it.
After this add chopped onion, add chopped green chilli along with it.
Fry the onion until it becomes light pink.
Then add chopped potatoes.
Mix potatoes with a spoon and add half a teaspoon turmeric powder and a little salt.
Keep in mind that salt should be added according to the quantity of potatoes, do not add salt according to the whole vegetable or else the salt will be more.
Mix turmeric and salt well with potatoes.
Now cover the potatoes with a plate.
Open the plate after 5 minutes, if the potatoes are not cooked then cover the plate again.
Open the plate again after 2 minutes.
And if the potatoes are cooked, then add ivy gourd / chopped Kundru.
Add a spoon of coriander powder along with it and add a little salt.
Keep in mind that you have already added salt with potatoes, so this time add salt according to the amount of ivy gourd / kundru.
Now mix the salt and coriander powder with the help of a spoon.
After this, cover the kadhai / pan with a plate.
Keep in mind that you do not have to use water to cook vegetables.
Otherwise, the vegetable will not taste good.
Now open the plate after 5 minutes to 7 minutes.
And stir the vegetable with a spoon, otherwise, the vegetable can burn.
Now cover the vegetable again with a plate.
After 5 minutes, remove the plate again and with the help of a spoon, check whether the kundru is cooked or not.
If the ivy gourd / kundroo is not cooked, then plate again.
And ivy gourd/kundru Kundroo is cooked, then add half teaspoon khatai / raw mango powder, half teaspoon chaat masala powder to the ivy gourd/kundru and with it, also add half a teaspoon of red chili powder.
No problem if you do not have chaat masala powder. Do not add chaat masala powder.
Now mix all the spices well with the help of a spoon.
And fry the vegetable for 2 minutes to 3 minutes.
Tasty/yummy vegetable of ivy gourd/kundru potato is ready.
Serve the vegetable hot.
Enjoy with chapati, paratha or puri.
- Although you may not see the benefits of Kundru, but this vegetable is such that its leaves and flowers are as good as its fruit.
- In a recent research, it has been assumed that consuming 50 grams of Kundroo daily in the diet provides relief to the patients of High BP.
- 100 grams of Kundru contains 93.5 grams of water, 1.2 grams of protein, 18 K calories of energy, 40 milligrams of calcium, 3.1 grams of carbohydrates, 30 milligrams of potassium, 1.6 grams of fiber and many essential nutrients.