Kundru Aloo Vegetable
Kundru (also known as Ivy Gourd or Tindora) and Aloo (Potato) combine to create a simple, comforting Indian vegetable dish. This recipe uses minimal oil and spices, making it a great choice for weight management and those looking for a nutritious yet tasty meal option. Kundru is rich in dietary fiber, vitamins, and antioxidants, while potatoes provide energy and essential nutrients.
Nutrition Facts
Per serving
Energy
60 kcal
Protein
1 g
Carbs
9 g
Fat
2 g
Fiber
2 g
Ingredients
Cumin seeds
0.5 tsp (2g)
Turmeric powder
0.25 tsp (1g)
Mustard oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Potatoes
0.5 cup, diced (100g)
Coriander Powder
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Kundru Vegetable, Raw
1 cup, sliced (200g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter for a few seconds.
Add diced potatoes and sauté for 3-4 minutes until they begin to soften.
Add sliced kundru and mix well.
Sprinkle turmeric powder, coriander powder, and salt. Mix everything thoroughly.
Cover the pan with a lid and cook over low-medium heat for 10-12 minutes, stirring occasionally.
Once the vegetables are tender and cooked, mix well.
Garnish with fresh coriander leaves and serve hot
NotesNutritional values are approximate and may vary depending on the specific ingredients used.