An easy, delicious, mildly spiced, stir-fry dry sabzi made with ivy gourd, potato, and a few basic spices.
Course Lunch, Side Dish
Keyword Ivy gourd and potato fry, Kundru fry
INGREDIENTS ( 1 CUP = 250 ML )
2cupsIvy gourd or kundru or 250 grams
2tbspoil(I have used mustard oil)
1medium onionthickly sliced
1broken dry red chili
Salt to taste
½tspred Kashmiri chili powdernon-spicy
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 dry red chili, 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 medium to low flame until the ivy gourd and potatoes are cooked but not overcooked. Saute a few times in between while cooking. Stirring over high flame infuses a smoky flavor to the dish.
Add red chili powder, coriander powder, and saute to mix. Then cook for 2 minutes over a high flame until crisp and golden, while stirring in between.
Remove from the flame and serve hot or warm with roti, paratha, or rice-dal. Enjoy!
Pick young, immature ivy gourds for this. The mature ones add a sour taste to the dish.
Potatoes can be skipped and replaced with an equal amount of kundru.