Ivy gourd and potato fry with step by step photos: An easy, mildly spiced, stir-fry dry sabzi prepared with ivy gourd, potato, and a few basic spices that tastes delicious.
The kundru aloo recipe is completely vegan and gluten free. Some people even call it kunduru aloo bhaji. It goes well as a side dish with roti, phulka, paratha or rice-dal.
Ivy gourd is often called tindora/kundru(Hindi), kunduri(Odia and Bengali), tendil(Marathi), kovakkai(Tamil), dondakaya(Telugu) in India. It is low in calories and is a good source of protein and fiber.
I make this kundru aloo sabzi very often. Sometimes I also make it without potatoes. But potato pairs well with this. I have shared many veggie side dishes with potatoes. Like gobi aloo, capsicum aloo, methi aloo, aloo green peas, and so on.
Step by Step Preparation
- Wash and clean the ivy gourd very well under running water. Drain excess water. Cut and discard both ends. Cut them vertically into four halves. Remove the red ripe ones if any.
- Peel the potato and cut it into medium-thick sticks similar to the ivy gourds. Wash and transfer to a colander to drain excess water and set aside.
- Heat oil in a pan or kadhai, add cumin seeds.
- Once they start spluttering add potato slices followed by onions. Stir for 2 minutes over a medium flame.
- Add ivy gourd, salt, and turmeric powder. Saute to mix. Cover and cook over a low flame until the ivy gourd and potatoes are cooked but not overcooked. Saute a few times in between while cooking.
- Remove the lid, now add red chili powder and coriander powder. Saute to mix and cook for 2 minutes over medium to high flame while stirring in between or until crisp and golden brown.
- Remove from the flame, ivy gourd stir fry is ready to serve hot or warm with roti, paratha or rice and dal.
Tips
- Always go for young, immature ivy gourds. The mature ones may add a bitter taste.
- Potatoes can be skipped.
- Do not overcook the veggies.
- Always cook them in low flame and once cooked stir over a medium to high flame until crisp and golden brown. It infuses a smoky flavor to the dish. Hence don’t skip it.
- Adjust chili as per your tolerance.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Ivy Gourd and Potato Fry
INGREDIENTS ( 1 CUP = 250 ML )
- 2 cups Ivy gourd or kundru or 250 grams
- 1 medium potato
- 2 tbsp oil (I have used mustard oil)
- ½ tsp cumin seeds
- 1 medium onion thickly sliced
- 1 broken dry red chili
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp red Kashmiri chili powder non-spicy
- ½ tsp coriander powder
INSTRUCTIONS
- Wash and clean the ivy gourd very well under running water. Drain excess water. Cut and discard both ends. Cut them vertically into four halves. Remove the red ripe ones if any.
- Peel the potato and cut it into medium-thick sticks similar to the ivy gourds. Wash and transfer to a colander to drain excess water and set aside.
- Heat oil in a pan or kadhai, add cumin seeds.
- Once they start spluttering add potato slices followed by onions. Stir for 2 minutes over a medium flame.
- Add ivy gourd, salt, and turmeric powder. Saute to mix. Cover and cook over a low flame until the ivy gourd and potatoes are cooked but not overcooked. Saute a few times in between while cooking.
- Remove the lid, now add red chili powder and coriander powder. Saute to mix and cook for 2 minutes over medium to high flame while stirring in between or until crisp and golden brown.
- Remove from the flame, Ivy gourd stir fry is ready to serve hot or warm with roti, paratha or rice and dal.
Notes
- Always go for young, immature ivy gourds. The mature ones may add a bitter taste.
- Potatoes can be skipped.
- Do not overcook the veggies.
- Always cook them in low flame and once cooked stir over a medium to high flame until crisp and golden brown. It infuses a smoky flavor to the dish. Hence don’t skip it.
- Adjust chili as per your tolerance.
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