Hello everybody ! Hope you are having a great week.
Today’s recipe is very nostalgic for me. This used to be my favorite school lunchbox curry with 2 phulkas and salad. I do not know why many people even here in Bengal have no idea about this delicious vegetable Ivy Gourd. Not only does it look so cute, (specially when it ripens a little and the inside becomes red) but it is nutritious and very tasty. I love it mainly stir fried, but you can also prepare curry with it. A great vegetable to enjoy during the summer monsoon months.
In case you did not know, I found in a website that Ivy gourd is a good source of nutrients, vitamins and mineral. Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium.
This recipe is a simple and easy stir fry with Ivy gourd and potatoes, the twist and summer touch is using yogurt. Prepare it for your kids as a lunchbox side dish and let me know if they enjoy it like me 🙂
Lets get started !
Preparation Time : 10 minutes
Take 2 medium sized bowl. Fill the 2 bowls half with boiling water. Add few pinches of salt in both bowl. Now add potatoes in 1 bowl and ivy gourds in another bowl. Let them blanch for about 10 minutes before you start.
Once done strain out blanched vegetables in a paper towel wrapped plate.
Cooking Time : 20 minutes
- Potato – 2, medium sized, cut into thin long slices
- Ivy gourd (Kundri) – 20 to 25, each cut into 4 pieces vertically
- Yogurt – 3 tablespoon
- Onion – 1, medium sized, cut into fine long slices
- Ginger Garlic paste – 1 tablespoon
- Tomato – 1 small, finely chopped
- Green chilli – 5, 4 finely chopped and 1 slitted for garnishing
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – as per taste
- Roasted cumin & dry red chilli powder – 1 teaspoon
- Oil – 4 tablespoon, I used refined vegetable oil
- Heat up oil in a wok. When the oil heats up, add onions.
- Stir fry the onions until they become golden.
- Add ginger garlic paste. Keep stirring until the onions become golden brown.
- Add tomatoes. Also add salt, turmeric powder, red chilli powder, cumin powder and coriander powder.
- Keep stirring until the tomatoes become mushy and the spices start releasing oil.
- Whip yogurt until it is free of any lumps. Add whipped yogurt. Stir continuously to mix with the spices.
- Add blanched potatoes, ivy gourds and chopped green chillies.
- Turn the flame to medium. Mix everything well. Cover the wok with a lid and let the veggies cook. Stir occasionally so that the gravy does not stick to the bottom of the wok.
- When the vegetables are completely done, turn the flame off.
- Add roasted cumin & dry red chilli powder. Give it a stir. Garnish with slitted green chilli.
Serve Stir Fried Ivy Gourd & potatoes with yogurt hot with rice, phulkas or any bread of your choice.
Note : You may not blanch the vegetables in the beginning if you want. I prefer it because that way the veggies cook faster and absorb less oil.