Tendli Aloo Sabzi: A Delicious Gujarati Ivy Gourd and Potato Curry
30 minutes
1420 reads
About Tendli Aloo Sabzi: A Delicious Gujarati Ivy Gourd and Potato Curry
Elevate your everyday meal with this delightful Tendli Aloo Sabzi, a traditional Gujarati curry featuring the delightful combination of ivy gourd (tendli) and potatoes. This simple yet flavorful dish is surprisingly easy to make, requiring only readily available spices and a touch of traditional tempering.The subtle sweetness of the ivy gourd perfectly complements the earthiness of the potatoes, creating a harmonious blend of textures and tastes. Served alongside rotlis, rice, dal, and a refreshing kachumber salad, this sabzi is a staple in Gujarati cuisine and a guaranteed crowd-pleaser.This recipe provides a step-by-step guide to achieving the perfect balance of flavors, making it ideal for both beginner and experienced cooks. Get ready to savor the authentic taste of Gujarat!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
Spices
- 1 tsp Cumin Seeds dry roasted
- 2 pinch Asafoetida hing
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 2 tsp Dry Mango Powder dry mango powder
Instructions
Preparing the Potatoes
- Heat oil in a pan or pot over medium heat. Add asafoetida and let it crackle.
- Add the potatoes and cook for 2 minutes, stirring occasionally.
Adding the Ivy Gourd
- Add the ivy gourd to the pan, mix well, and cook for 2-3 minutes on low heat, stirring occasionally to prevent sticking.
Incorporating Spices
- Add red chili powder, coriander powder, turmeric powder, garam masala, and roasted cumin powder. Stir well to combine.
- Sprinkle in 1/2 cup of water (or as needed) to help the spices blend and the vegetables cook evenly. Cover the pan and cook for 3-5 minutes on low heat.
Finishing the Dish
- Once the sabzi is slightly dry, add salt and amchur powder. Mix gently. Turn off the heat and let the dish rest for a few minutes before serving.
- Serve hot with roti, rice, or your favorite side dishes.
Recipe Notes
Expert Tips for the Perfect Tendli Aloo Sabzi
- For a richer flavor, use a combination of ghee and oil for tempering.
- Adjust the amount of red chili powder according to your spice preference.
- If you don't have amchur powder, you can substitute with a squeeze of lemon juice at the end.
- Don't overcook the ivy gourd, as it can become mushy. Cook until just tender.
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Recipe Nutrition
Calories: 284kcalCarbohydrates: 24gProtein: 4gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 24mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 210IUVitamin C: 49mgCalcium: 61mgIron: 3mg
Saba Shaikh
Articles: 176
3 Comments
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This looks incredible! Thank you.
This looks so good! Can’t wait to cook it.
Wow, this looks fantastic!