Kundru Aloo Gravy Vegetable
Kundru (Ivy Gourd) and Aloo (Potato) cooked in a flavorful gravy make for a comforting main dish. Ivy Gourd is low in calories and high in dietary fiber, while potatoes provide energy in moderation. This dish is ideal for weight management if consumed in controlled portions. It pairs well with chapati, rice, or millet-based rotis.
Nutrition Facts
Per serving
Energy
86 kcal
Protein
2 g
Carbs
15 g
Fat
2 g
Fiber
3 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1g)
Mustard oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Coriander Powder
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Kundru Vegetable, Raw
1 cup, sliced (200g)
Potatoes
0.5 cup, diced (100g)
Red chilli Powder
0.5 tsp (2g)
Garam Masala
1 tsp (3g)
Instructions
Cooking Steps
In a kadai, heat the oil and add cumin seeds. Let them splutter.
Sauté chopped onions until golden brown.
Add ginger garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add turmeric powder, coriander powder & red chilli powder. Mix well.
Add chopped tomato and cook until the oil separates from the mixture.
Add sliced kundru and diced potatoes. Mix everything well.
Pour in water, cover the pan, and let the vegetables cook on medium heat for 10-12 minutes until tender.
Add salt and garam masala, mix thoroughly, and simmer for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot.