Ivy Gourd and Potato Fry

 

Ingredients 

• 2 cups Ivy gourd or kundru or 250 grams
• 1 medium potato
• 2 tablespoon oil (I have used mustard oil)
• ½ teaspoon cumin seeds
• 1 medium onion thickly sliced
• 1 broken dry red chili
• ¼ teaspoon turmeric powder
• Salt to taste
• ½ teaspoon red Kashmiri chili powder non-spicy
• ½ teaspoon 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 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!

Notes

• 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.
• Do not overcook the veggies. 
• Adjust chili as per your tolerance.