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Aloo Bukhara with sponge gourd
Geeta Biswas
We know that children sometimes avoid to consume green veggies. Here I made a quick recipe with sponge gourd. I added Aloo Bukhara to make the veggies more tasty.
4
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Asian
,
Indian
Servings
2
Calories
147
kcal
Ingredients
1x
2x
3x
500
gm
sponge gourd
2
aloo bukhara
½
teaspoon
onion seeds
½
teaspoon
Turmeric Powder
½
teaspoon
cumin powder
½
teaspoon
chilli powder
1
tablespoon
mustard oil
2
whole red chilli
Salt
to taste
Instructions
Peel off the sponge gourd then grate and keep aside.
Heat a pan add mustard oil, whole red chilli and onion seeds. Then add turmeric powder, cumin powder, aloo bukhara.
Sauté
then add grated sponge gourd, red chili powder and salt.
Cook for five minutes add green chillies. Garnish with coriander leaves.
Serve with roti/chapati or steam rice.
Video
Nutrition
Calories:
147
kcal
Carbohydrates:
19
g
Protein:
2
g
Fat:
8
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Sodium:
19
mg
Potassium:
506
mg
Fiber:
2
g
Sugar:
9
g
Vitamin A:
817
IU
Vitamin C:
71
mg
Calcium:
80
mg
Iron:
3
mg
Keyword
potato recipe
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