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–+ servings
aloo tindora

Aloo Tindora

Sapana Behl
A simple yet very satisfying and delicious potato and ivy gourd dry curry.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine Indian
Servings 4 People

Equipment

  • Saucepan

Ingredients
  

  • 200 gm tindora/Tendril/Kundru cut in lengthwise slits
  • 2 potato cut into slices
  • 2 green chilies chopped
  • few curry leaves
  • 1 teaspoon mustard seeds
  • 2-3 dry whole red chilli
  • a pinch asafetida/hing
  • 1 teaspoon amchoor /dry mango powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala
  • salt to taste
  • 2 tablespoon oil

Instructions
 

  • Heat oil in a pan and add mustard seeds, curry leaves, dry whole chilli and asafoetida. Stir for a minute.
  • Add green chilies and mix well.
  • Add tindora and potatoes. Cook covered until both veggies are done. Stir occasionally.
  • Now add all the spices powder and salt. Mix well and cook for 2-3 minutes more.
  • Remove from heat and serve hot with chapati.
Keyword aloo parmal ki sabzi, aloo tindora, aloo tindora sabzi, how to make aloo tendil sabzi, potato ivy gourd
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!