Ivy Gourd Potato Recipe – Authentic Indian Stir-Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Potato Recipe – Authentic Indian Stir-Fry With Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Ivy Gourd and Potato Stir-Fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a comforting, everyday kind of meal that’s perfect with rice and roti. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Ivy Gourd Potato recipe is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! It uses easily available ingredients, and it’s wonderfully adaptable to your spice preferences. Plus, it’s a fantastic way to enjoy the unique flavour of ivy gourd (also known as Kundru). It’s a dish that’s both healthy and satisfying.

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 300 grams Ivy Gourd (Kundru)
• 1 big Onion
• 1 big Potato
• 1 tsp Chilli powder
• 1.5 tsp Coriander powder
• 0.25 tsp Turmeric powder
• 2 tbsp Oil
• 1 tsp Cumin seeds
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! Ivy gourd, or kundru, is a bit of an underdog vegetable. It has a mild, slightly bitter flavour when raw, but cooks up beautifully, becoming tender and almost translucent. It’s packed with vitamins and fibre – a real nutritional powerhouse!

You’ll find ivy gourd used quite a bit in North Indian cuisine, especially in states like Uttar Pradesh and Bihar. Some people enjoy removing the seeds for a less bitter taste, but I personally don’t find it necessary.

Potatoes add a lovely heartiness to the dish. I prefer using a starchy potato like Yukon Gold, but any all-purpose potato will work just fine. Don’t be shy with the spices – they really bring everything together!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the ivy gourd lengthwise and pressure cook it with a little water and salt for one whistle. Once the pressure releases, drain it and set it aside. This helps to reduce any bitterness and gets it perfectly tender.
2. Next, peel and cut the potato into long slices. Slice the onion lengthwise too – this helps it cook evenly and adds a nice texture to the stir-fry.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the sliced onions and sauté until they turn translucent and slightly golden brown.
5. Now, add the potato slices and turmeric powder. Cook for a few minutes, until the potatoes are about half-tender.
6. Time to add the cooked ivy gourd! Mix in the red chilli powder, coriander powder, and adjust the salt to your liking.
7. Sprinkle in a little water (about ¼ cup), cover the pan, and simmer until everything is fully cooked. Stir occasionally to prevent sticking. This usually takes about 5-7 minutes.
8. And that’s it! Serve hot with rice or chapati.

Expert Tips

Want to make this recipe even better? Here are a few tips I’ve learned over the years:

• Texture is key: Don’t overcook the ivy gourd! You want it to be tender but still hold its shape.
• Prevent sticking: Keep a close eye on the stir-fry and stir frequently, especially towards the end of cooking. Adding a splash more oil if needed can also help.
• Potato perfection: Parboiling the potatoes slightly before adding them to the pan ensures they cook through evenly.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil source.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
  • Medium: Stick to the 1 tsp chilli powder.
  • Hot: Add an extra ½ tsp of chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: In some parts of North India, this dish is made during the monsoon season and offered to deities.
• My Family’s Twist: My sister loves adding a squeeze of lemon juice at the end for a little extra zing!

Serving Suggestions

This Ivy Gourd Potato Stir-Fry is fantastic with:

• Steaming hot rice
• Warm chapati or roti
• A side of cooling yogurt (raita)
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What are the health benefits of ivy gourd? Ivy gourd is rich in vitamins, minerals, and antioxidants. It’s believed to help regulate blood sugar levels and improve digestion.
• Can I use a different vegetable instead of potato? Absolutely! You can substitute the potato with cauliflower, carrots, or even green beans.
• How do I know when the ivy gourd is cooked properly? The ivy gourd should be tender and slightly translucent. It shouldn’t be mushy.
• Can this be made ahead of time? You can prep the ingredients (chop the vegetables) ahead of time, but it’s best to cook the stir-fry just before serving for the best flavour and texture.
• What is the best way to cut ivy gourd to avoid bitterness? Cutting lengthwise and removing the seeds (optional) can help reduce bitterness, but pressure cooking also does a great job of mellowing out the flavour.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!