Stir fried Ivy Gourd & potato with yogurt (Doi diye Aloo Kundri Bhaji)

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 !

Maker:0x4c,Date:2018-3-26,Ver:4,Lens:Kan03,Act:Lar01,E-Y

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

Ingredients :

  • 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

Maker:0x4c,Date:2018-3-26,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Recipe :

  1. Heat up oil in a wok. When the oil heats up, add onions.
  2. Stir fry the onions until they become golden.
  3. Add ginger garlic paste. Keep stirring until the onions become golden brown.
  4. Add tomatoes. Also add salt, turmeric powder, red chilli powder, cumin powder and coriander powder.
  5. Keep stirring until the tomatoes become mushy and the spices start releasing oil.
  6. Whip yogurt until it is free of any lumps. Add whipped yogurt. Stir continuously to mix with the spices.
  7. Add blanched potatoes, ivy gourds and chopped green chillies.
  8. 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.
  9. When the vegetables are completely done, turn the flame off.
  10. 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.

Maker:0x4c,Date:2018-3-26,Ver:4,Lens:Kan03,Act:Lar01,E-Y

 

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