Ivy Gourd and Potato Dry Subji

Name: Ivy Gourd and Potato Dry Subji
Total time: 1200 s
Yield: 3 serves
Cuisine: Indian
Ingredients: 300 Grams ivy Gourd; 1 medium size potato; Salt to taste; 1 tsp chilli powder; 1 tsp Coriander powder; 1 tsp turmeric powder; 1 tbsp oil; 1 tsp mustard and cumin seeds; 1/2 tsp Asafoetida

Sangita Vyas @Sangit

Kenya

#ga24
#IvyGourd
The ivy gourd is rich in beta-carotene, an orange-red pigment that has potent antioxidant effects. Antioxidants can help delay or prevent damage to cells at the molecular level by neutralizing free radicals in the bloodstream.
It also contains phytonutrients that give cardiac and anti-cancer benefits, such as saponins, flavonoids, and terpenoids.

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Ingredients

20 minutes

3 serves

300 Gramsivy Gourd
1medium size potato
Salt to taste
1 tspchilli powder
1 tspCoriander powder
1 tspturmeric powder
1 tbspoil
1 tspmustard and cumin seeds
1/2 tspAsafoetida

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Steps

20 minutes

1

Wash,wipe and cut an ivy Gourd in length wise.same as Potato.
Add oil in a nonstick pan.
Add mustard and cumin seeds to splutter then asafoetida..
2

Now add ivy Gourd and mix with oil.
Add salt and mix.
Cover the pan with a lid and let it be on a slow flame. Stir in-between.
3

When ivy Gourd gets half done,add potato and mix well
Again close the lid and let Potato done half cook.
Now add chilli coriander and turmeric powder.mix everything slowly so potato slices don't break
Cover again till it cooks completely.
4

Now subji is ready.
Transfer into a bowl.
Enjoy with the Chapati..