Potato and Round Gourd Stir-fry

Nutrition values are AI-estimated based on ingredients.

• 15-20 small ivy gourds
• 2 medium-sized potatoes
• Cooking oil (enough to coat the bottom of the kadai)
• A pinch asafoetida (hing)
• Approximately 1/4 cup roasted peanuts
• About 1 tablespoon fennel seeds (saunf)
• About 1 tablespoon white sesame seeds (safed til)
• Approximately 1 teaspoon sugar
• About 1/2 teaspoon cumin seeds (jeera)
• About 1-2 tablespoons coriander-cumin powder (dhaniya-jeera)
• Approximately 1/2 teaspoon turmeric powder (haldi)
• About 1-2 tablespoons red chili powder
• About 1 teaspoon dried mango powder (amchur)
• Salt to taste
• A generous handful fresh cilantro (coriander leaves)

1. 1Slice the ivy gourds thinly and lengthwise, and slice the potatoes thinly into crescent or half-moon shapes.
2. 2Wash both the sliced ivy gourds and potatoes.
3. 3Heat a small amount of cooking oil in a black cast-iron kadai set on a gas stove.
4. 4Add a pinch of asafoetida to the hot oil.
5. 5Add the sliced ivy gourds and potatoes to the kadai, mix briefly, and cover with a lid to cook on low heat until soft.
6. 6While the vegetables cook, combine roasted peanuts, fennel seeds, white sesame seeds, sugar, cumin seeds, coriander-cumin powder, turmeric powder, red chili powder, and dried mango powder in a small blender jar.
7. 7Blend the ingredients into a coarse, yellowish-orange powder.
8. 8Once the ivy gourds and potatoes appear tender (after about 10-12 minutes of covered cooking), remove the lid.
9. 9Generously sprinkle the prepared dry masala powder over the cooked vegetables.
10. 10Add salt to taste.
11. 11Thoroughly stir the mixture with a spatula to ensure the vegetables are well coated with the masala.
12. 12Sprinkle a generous amount of freshly chopped green cilantro over the sabzi.
13. 13Give everything one last mix before serving.

These instructions are our analysis of the original video. Watch on YouTube →