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We hope you got benefit from reading it, now let’s go back to kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe recipe. To make kundru aloo ki sabzi (ivy gourd potato dry vegetable) – lunch recipe you need 13 ingredients and 2 steps. Here is how you do it.
The ingredients needed to cook Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:
- You need Kundru
- You need Potato or Aloo medium
- Use Mustard oil
- Get Mustard seeds or Rai
- Prepare Cumin
- You need Red chilli powder
- You need Coriander powder
- Get Sabzi masala
- Get Onion medium
- Get Finely chopped garlic
- Prepare Finely chopped coriander leaves
- Take Finely chopped green chilli
- Prepare Salt
Instructions to make Kundru Aloo Ki Sabzi (Ivy gourd Potato Dry Vegetable) – Lunch Recipe:
- 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.
- 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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