Tendli Aloo: Simple & Healthy Ivy Gourd Potato Curry
45 minutes
1268 reads
About Tendli Aloo: Simple & Healthy Ivy Gourd Potato Curry
This Tendli Aloo (Ivy Gourd and Potato Curry) recipe is a quick and easy way to enjoy a healthy and flavorful Indian side dish. Ivy gourd, also known as tindora, is packed with protein, fiber, and vitamins, making it a nutritious addition to your diet. This mildly spiced subzi is perfect for those watching their blood sugar levels.The simple preparation involves tender ivy gourd and potatoes simmered in a fragrant blend of spices. It's a delightful accompaniment to rotis, rice, or naan, offering a satisfying and wholesome meal.This recipe is perfect for weeknight dinners, offering a balanced and flavorful option without extensive cooking time. Let's dive into the simple steps to create this delicious and healthy curry!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Vegetables
Spices & Aromatics
- 2 tbsp Cooking Oil vegetable or canola oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds jeera
- 1/4 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1-2 tsp Salt or to taste
Instructions
Preparation
- Wash and thoroughly dry the ivy gourd. Trim the ends and slice vertically into thin pieces.
- Wash, peel, and slice the potato vertically into thin pieces. Soak the potatoes in water to prevent browning.
Cooking the Curry
- Heat oil in a pan over medium heat. Add mustard seeds and wait until they begin to splutter.
- Add cumin seeds and sauté for about 30 seconds until lightly browned. Stir in turmeric powder.
- Add the ivy gourd and potato slices to the pan. Mix well to coat with the spices.
- Add red chili powder, coriander powder, garam masala, and salt. Mix thoroughly to coat the vegetables.
- Sprinkle in 2 tablespoons of water, cover the pan, and cook on low to medium heat for 15-20 minutes, or until the vegetables are tender.
- Stir once or twice during cooking, carefully lifting the lid.
- Once the vegetables are tender and easily break apart, switch off the heat. Stir in chopped coriander leaves.
Serving
- Serve the Tendli Aloo hot with rotis, phulkas, or steamed rice.
Recipe Notes
Expert Tips for the Best Tendli Aloo
- For extra flavor, add a pinch of asafoetida (hing) along with the mustard seeds.
- If you prefer a spicier curry, increase the amount of red chili powder to your liking.
- Don't overcook the vegetables, as they may become mushy. Aim for tender-crisp texture.
- Feel free to add other vegetables like green beans or peas for added nutritional value and flavor.
Related Posts You May Like
Recipe Nutrition
Calories: 106kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 598mgPotassium: 249mgFiber: 2gSugar: 0.5gVitamin A: 169IUVitamin C: 11mgCalcium: 16mgIron: 1mg
Charus Cuisine
Articles: 100
4 Comments
Leave a Reply
You must be logged in to post a comment.
Such a perfect dish! Thank you.
This looks so appetizing! Thank you.
This looks amazing! Thanks for sharing.
Such a scrumptious dish! Thank you.