A simple, quick and easy stir fry recipe that can be made crispy by thinly slicing the ivygourds and potatoes and if you like it soft you could cut it into thicker wedges.
- 150 gms tender ivygourds approximately 1 1/4th cup
- 2 potatoes chopped thinly into quarters approximately 1 cup
- 1 to 1 1/2 tbsp oil
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 4 curry leaves (optional)
- 1/4th tsp turmeric powder
- 11/2 to 2 tsp kashmiri chilli powder (adjust to spice required)
- 1/8 tsp freshly crushed coarse black pepper (adjust to taste, optional)
- Salt to taste
- Finely chopped coriander leaves to garnish.
- Rinse the ivygourds well. Cut off the top and bottom ends and thinly slice the ivygourds lengthwise. Keep aside soaked in water. Peel the skin of the potatoes and cut it into thin quarters and soak them in water.
- Heat oil in a nonstick/ ceramic pan, add mustard seeds. When they splutter reduce the flame, add asafoetida, turmeric powder, and curry leaves. Drain the water from ivygourds and potatoes and add it to the seasoning immediately. Saute well, add red chilli powder, black pepper,salt and stir fry till the mix coats the ivygourds and potatoes.
Option 1: Approximately an extra tablespoon(adjust to indivudual choice)of oil will be required for crispy ivygourds and for it to be tastier.
- If you want crispy stir fry, the ivygourds and potatoes should be thinly sliced. Do not cover it while cooking. Keep sauteing on low flame occassionally so that the ivygourds and potatoes don’t stick to the bottom of the pan.(This will take some time). Stir fry till cooked. Mix well and garnish with coriander leaves.
Option 2: For those who like the stirfry to be soft
- If you want the vegetable to be soft then they should be sliced into thick wedges and after adding the ivygourds,and potatoes, sprinkle a little water and cover with a steam release lid and let it cook under the steam on low flame till cooked. Lift the lid and saute occassionally so that it does not stick to the bottom of the pan.
- Once cooked, mix well and garnish with coriander leaves.
- Serve hot as a side dish with chapatis/polis or dal rice or even curd rice.
- Use tender ivygourds so that they will get cooked without the addition of water. The moistness present in the ivygourds and potatoes will be enough to cook it.
- Adding black pepper is optional but the combination of red chilli powder and black pepper gives a nice flavour to the stir fry. The black pepper should be freshly and coarsely crushed.
- If the ivygourds are red inside discard them as they won’t get cooked.