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Potato and Ivy Gourd Fry

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“Potatoes and ivy gourd (also known as tindora) go well together in this curry.”
READY IN:
20mins
SERVES:
2-4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice the poatoes.
  2. Heat a large nonstick frying pan over medium-high heat until the pan is hot.
  3. Add the oil and let it heat for one minute.
  4. Add the potatoes and stir-fry for 3-4 minutes.
  5. Add the turmeric, garlic powder and 1/4 teaspoon salt and stir to blend.
  6. Add the ivy gourd, no need to thaw. Make sure that you use the presliced ivy gourd, or use fresh ivy gourd and slice each piece into 4 length-wise pieces.
  7. Stir-fry the potatoes and the ivy gourd, frequently flipping over the vegetables with a spatula for about 8-9 minutes.
  8. Add the cayenne powder and 1/2 teaspoon salt and cook another two minutes until the potatoes are lightly browned and cooked through.
  9. Best eaten at once.

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