Pumpkin Poori / Kaddu Ki Poori

kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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3.80 from 5 votes

Pumpkin Poori / Kaddu Ki Poori

Pumpkin/ kaddu is very good for health.
Children do not want to eat vegetables, so we make vegetables by different ways, so that when children eat vegetables ,they find it delicious and it will solve our purpose as well.
Pumpkin/ kaddu is eaten in many ways, dry pumpkin/ kaddu vegetable, pumpkin/ kaddu kheer etc.
Pumpkin/ kaddu poori's, parathas and rotis/ chapati can also be eaten.
We will learn how to make pumpkin/ kaddu puris here.
Follow the given below step by step to make pumpkin/ kaddu poori…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine American, Breakfast, dinner, Indian, lunch, Main, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Grater/ Kaddukas
  • Ladle / Karchal
  • Spoon
  • Bowl
  • Plate
  • Rolling Pin/ Belan

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa, or 1/2 cup
  • 1 tsp Coriander Powder/ Dhaniya Powder, or 5 grams
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder, 2.5 grams
  • 1/2 tsp Turmeric Powder/ Haldi Powder, 2.5 grams
  • 1/2 tsp Carom / Ajwain Seeds, 2.5 grams
  • 3/4 tsp Salt / Namak, 4 grams or as per taste
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 1 pinch Asa
  • 100 mili liter Oil / Tel

Instructions

  • Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take one a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 teaspoon of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take 100 grams or one cup of flour in a vessel.
    Take 100 grams or one cup of flour in a vessel.
  • Add 50grams or half cup of semolina also.
  • After this add chopped green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon redchilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • After this, add 2 spoons of oil also.
    After this, add 2 spoons of oil also.
  • Add grated pumpkin/ kaddu over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes to settle down properly.
    Combine all the things in the dough and knead it.
  • After 10 minutes, put the kadhai/ fry pan on the gas.
    After 10 minutes, put the kadhai/ fry pan on the gas.
  • Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
    Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
  • Now remove the plate from the dough.
    Now remove the plate from the dough.
  • And take about 44 grams of dough.
    And take about 44 grams of dough.
  • Wrap the dough with flour dust.
    Wrap the dough with flour dust.
  • Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise itwill be burnt and will leave black residue on poori.
    Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise, it will be burnt and will leave a black residue on poori.
  • Roll out the poori with a rolling pin.
  • The thickness of the poori should not be too thin, nor should be too thick.
    The thickness of the poori should not be too thin, nor should it be too thick.
  • Just like we roll the plain poori, so is the pumpkin poori should be roll.
  • The diameter of the pumpkin puri should be about 4 inches.
    The diameter of the pumpkin puri should be about 4 inches.
  • The oil of kadhai/ fry pan must have been hot by now.
  • To check whether the oil is hot or not, drop a very small ball of dough in the oil.
  • If the oil is hot, then the small ball will immediately come-up in the upper layer of oil in the kadhai/ fry pan.
  • When the oil is hot, place rolled poori in the oil kadhai/fry pan.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • Press the corners of the poori lightly with a ladle/ spatula, poori will pop up immediately.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • After that flip the poori side.
  • Fry both the sides of the poori till it turns light brown,take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
    Fry both the sides of the poori till it turns light brown, take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
  • But keep in mind poori should not be burn. To take care of this, we can roll 4 to 5 poori at a time and then start frying, it will save oil and also time, apart from that pooris will also not burn.
  • Fry the remaining pooris in the same manner.
    Pumpkin Poori / Kaddu Ki Poori
  • Eat pumpkin / kaddu pooris with chutney or pickle and curd.
  • These pooris can be eaten for breakfast and snacks.
    Pumpkin puris are very tasty to eat. Enjoy it.

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji
Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji
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5 from 1 vote

Potato Tomato Pea Kadhai Gravy/ Aloo Tamatar Matar Kadhai Sabji

Potato, tomato pea vegetable can be eaten in any season, because potato, tomato is available in every season and if peas are not coming in the market then frozen peas are a good option in the market nowadays. Therefore you can use frozen peas. Eat Potato Tomato Pea Kadhai Curry Recipe with roti, paratha, and puri, This curry is very tasty and delicious. Along with this, this curry is delicious to eat and also can be prepared instant.
Follow the below method step by step to make potato tomato peas kadhai curry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine American, Chinese, Indian, Italian, Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 30 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula
  • Bowl
  • Knife
  • Plate
  • Mixer Grinder

Ingredients

  • 2 unit Potato / Aloo
  • 3 unit Tomato / Tamatar
  • 1/2 cups Green Peas / Hari Matar, or 80 grams of peas
  • 1 unit Onion / Pyaz
  • 6 cloves Garlic / Lahsun
  • 1 tsp Coriander Seeds / Khadi Dhaniya
  • 2 unit Whole Red Chily / Lal Mirch
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder, Optional
  • 1 tsp Raw Mango Powder/Amchur Powder
  • 1 unit Green Chili / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1 pinch Asafoetida / Heeng
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti, Chopped
  • as per taste Salt / Namak

Instructions

  • With 2 potatoes, peel the potatoes and wash them.
    Cut the potatoes into long slices.
    With 2 potatoes, peel the potatoes and wash them. Cut the potatoes into long slices.
  • Cut 1-inch ginger into fine slices.
    Take one inch of ginger and finely chop the ginger.
  • Finely chop 1 green chili.
    Finely chop the green chilies.
  • Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
    Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
  • Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
    Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
  • Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
    Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
  • Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
    Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
  • Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
    Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
  • Put a kadhai/ fry pan on the gas. Turn the flame on high.
    Put the gas on the kadhai/ fry pan.
  • Add 2 teaspoons of oil in the kadhai/ fry pan, if you are not using nonstick kadhai/ fry pan, then put 3 spoons of oil in the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, add sliced ​​ginger slices, one pinch of asafoetida/ heeng to the oil.
    When the cumin starts crackling, add sliced ​​ginger slices to the oil.
  • After this put the chopped green chilies in the kadhai/ fry pan and fry.
    After this put the chopped green chilies in the kadhai/ fry pan and fry.
  • Then add the ground spices in the kadhai/ fry pan.
    Then add the grinded spices in the kadhai/ fry pan.
  • After this add one spoon turmeric powder.
    After this add one spoon turmeric powder.
  • Fry the spices.
    After this add one spoon turmeric powder.
  • Fry the spices with a spoon.
    Fry the spices with a spoon.
  • Fry the masala until oil starts separating from the masala.
    Fry the masala until oil starts separating from the masala.
  • When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
    When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
  • Mix the potatoes well in the spices, add salt as per taste.
    Mix the potatoes well in the spices, add salt as per taste, fry the potatoes for a minute.
  • Fry the potatoes for a minute.
    Fry the potatoes for a minute.
  • Put a glass or about 250 ml of water in the kadhai/ fry pan.
    Put a glass or about 250 ml of water in the kadhai/ fry pan.
  • Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
    Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
  • Turn down the flame.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes.
  • Mix the curry with a spoon and now press the potato by hand to see if the potatoes have cooked.
  • If the potatoes are not cooked, cover the plate again. Keep the flame on low.
  • After 2 to 3 minutes, remove the plate again and check the potatoes, if the potatoes are cooked then put peas in the kadhai/ fry pan.
  • Add the green peas to the curry.
    Add the green peas to the curry.
  • Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
    Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
  • Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
    Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
  • If you feel less water then increase the amount of water to increase the stock, but do not add too much water.
  • Keep the flame on low.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes, add chopped coriander in the kadhai/ fry pan and add half or quarter teaspoon red chili powder with it.
  • If you want, you can also add garam masala.
    If you want, you can also add garam masala.
  • Add chopped coriander in the kadhai/ fry pan.
    Add chopped coriander in the kadhai/ fry pan.
  • And add half or quarter teaspoon red chili powder with it.
    And add half or quarter teaspoon red chili powder with it.
  • Add half a teaspoon of Amchur powder along with it,
    Add half a teaspoon of Amchur powder along with it,
  • Add all the spices well and cover the plate again.
    Add all the spices well and cover the plate again.
  • Allow the curry to cook on low heat for 3 minutes.
  • Remove the plate after 3 minutes.
    Remove the plate after 3 minutes.
  • Transfer potato tomato peas curry is ready.
  • Transfer potato tomato peas curry recipe in the bowl.
    Transfer potato tomato peas curry recipe in the bowl.

Notes

You can also try potato tomato dry recipe….
Potato tomato dry recipe

Boiled Potato Tomato Pea Dry Recipe/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
Print Pin
5 from 1 vote

Boiled Potato Tomato Pea Curry/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Dry vegetable of boiled potato tomato pea is very good for poori, potato tomato dry vegetable can also be eaten with paratha or roti.
Follow the steps given below to make dry vegetables of boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 55kcal
Cost 20 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Spatula
  • Plate
  • Bowl
  • Knife

Ingredients

  • 4 unit Potato/ Aloo
  • 2 unit Tomato / Tamatar
  • 1/2 cup Green Peas/ Hari Matar
  • 2 tsp Oil
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1/4 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Raw Mango Powder/ Amchur Powder

Instructions

  • To make potato tomato pea dry vegetable, take an onion and finely chop the onion.
    Take a big onion, finely chop the onion.
  • Take two tomatoes, finely chop the tomatoes.
    Finely chop tomatoes.
  • Finely chop a green chili.
    Take 2 green chili and chop it finely.
  • Put half a cup of peas in a pot and boil it. Once pea boils, strain water from it and place it in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • 4 Put the potatoes in a pressure cooker with water, boil the potatoes.
  • When the potatoes boil, peel the potatoes. Mash boiled potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  • Mash the potatoes lightly.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    Add 2 teaspoons of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, then break a red chili and add it.
  • After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
    After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
  • Fry the onion and green chilies until light brown.
  • Then add chopped tomatoes to the kadhai/ fry pan.
    Then add chopped tomatoes to the kadhai/ fry pan.
  • Turn down the flame to medium.
  • Add some salt to the tomatoes, cook the tomatoes.
  • Then pour boiled peas in the pan.
    Then pour boiled peas in the pan.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder.
  • Mix turmeric powder, coriander powder to tomatoes.
    Mix turmeric powder, coriander powder to tomatoes.
  • After this, cover the lid on the kadhai/ fry pan.
    After this, cover the lid on the kadhai/ fry pan.
  • Remove the lid of the kadhai/ fry pan after 2 minutes.
  • Stir the tomatoes with a spoon.
    Stir the tomatoes with a spoon.
  • When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Mix the potatoes well with tomatoes and peas.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Add salt to the vegetable.
  • After this add 1/4 teaspoon red chili powder and 1/4 teaspoon amchur powder.
  • Fry the vegetable for 2 to 3 minutes.
    Fry the vegetable for 2 to 3 minutes.
  • Now boiled potato tomato pea sabzi is ready.
  • Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
    Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.

Notes

You can also try…
Potato tomato pea Kadhai Curry

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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