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Use Kundru.
You need to prepare Potato or Aloo medium.
You need to prepare Mustard oil.
Use Mustard seeds or Rai.
Use Cumin.
You need to prepare Red chilli powder.
Use Coriander powder.
Prepare Sabzi masala.
You need Onion medium.
You need Finely chopped garlic.
Use Finely chopped coriander leaves.
Prepare Finely chopped green chilli.
Use Salt.

Short Tips:

- Do not worry about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are constantly proven to be a lot of dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you plan to keeping knives sharp, you must also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

Chopped kundru, onion, potato or aloo lengthwise. Heat mustard oil in a pan over medium heat and add mustard seeds or rai. Allow them to sizzle and then add cumin seeds. Now add onions and fry till translucent. Now add garlic, green chilli and fry till the raw flavor is gone. Now add sliced kundru, potato or aloo with coriander powder, sabzi masala, red chilli powder, salt and mix well..
Cook on medium-low flame till vegetables are done (covered) for 10 minutes and stir occasionally. After 10 minutes cook sabzi uncovered for 5 minutes on medium-high flame stir occasionally. Garnish with coriander leaves and serve hot with parathas..

This aloo ke sookhi sabzi recipe requires a handful of ingredients and can be made for a quick lunch so, if you are making this in the morning. A tangy, dry sabzi recipe of parwal/pointed gourd and aloo/potatoes made Punjabi style and a recipe video as well. Remove the hard, mature seeds before you make the vegetable. Parwal called potol in Bengali & green potato in India is a much-consumed. Peel the potatoes and chop into small size.

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