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IVY GOURD AND LOTUS ROOT FRY

5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Servings 0

Ingredients
  

  • 1 pack frozen ivy gourd/tindora or fresh if you prefer
  • 1 pack frozen lotus stem/nadru or fresh if you prefer
  • 1/2 tsp cumin seeds
  • 1 Tbsp coriander powder
  • 2 Tbsp gujarati achari or pickle masala store bought or home made
  • 2 Tbsp Oil
  • Salt

Instructions
 

  • In a pan, heat 2 Tbsp oil and add the cumin seeds. You might need to use more oil if the pan is not non stick. Stir till the seeds brown.
  • Add the ivy gourd and the lotus stem. I used the frozen versions from the Indian store but you can use the fresh versions to if you prefer to. Sauté for 5 minutes and add salt.
  • Cover the veggies and let them steam on low heat for 5-10 minutes till they soften up slightly. You don’t want the veggies to be mushy, they should be slightly firm with a bite to it.
  • When they reach the right texture, remove the lid and add the coriander powder and the gujarati achari masala.
  • After adding the spices, stir the veggies around for a few minutes till they get slightly crispy.
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