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Description
This is a very simple, quick and easy to prepare vegetarian recipe straight from my kitchen. As my husband is a vegetarian I have to keep experimenting with vegetables and being a food lover myself I'm very particular about the taste and quality of food that goes into the plate.
Ingredients
US|METRIC
4 SERVINGS
- 3 gourd (Ridge)
- 1 large potato
- 1 tomato
- 3 green chillies (or as required)
- 4 papad
- 2 chilli (Red dry)
- 1 bay leaf (/ tez patta)
- 1/2 Tbsp. jeera (kali, /nigella seeds)
- 1/2 Tbsp. jeera (/cumin powder & turmeric powder)
- 1/2 Tbsp. jeera (whole, & fenugreek, Methi)
- 2 Tbsp. oil (Mustard/Refined)
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Directions
- Peel and chop the Ridge Gourd and potatoes into long pieces and keep aside.
- Take a pan add mustard oil. Once oil is hot add cumin , nigella and fenugreek seeds. Once they crackle add bay leaf, dry red chilies and saute for 20 secs.
- Then add the chopped vegetables and stir fry for 5 min, meanwhile add turmeric, cumin/jeera and salt. Keep frying till the potatoes are tender.
- Now add 1 glass of hot water and let it cook. Moisten the papad a little bit with water and fold it so that it doesn't break and slowly place it in the curry. Let it simmer till it reduces to a fine gravy and serve hot with rice.
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