June 25, 2016

Ivy Gourd - Potato & Egg Stir Fry

This tasty, healthy and less spicy stir fry is an excellent option for kids lunchbox menu as it contains kids favourite potato along with a healthy ivy gourd and egg. The addition of peanuts gives a crunchy taste to the stir fry and also gives a delicious taste when eaten with veggies. I have used only green chillies for the spicy taste which can also be replaced with red chilli powder or extra chillies to adjust according to the taste bud. This stir fry goes well with any varieties of rice and personally, I served with lemon rice.

Ingredients :

12 Ivy Gourd, chopped or sliced into small diagonal pieces
2 Potatoes, chopped into cubes or diagonal pieces
2 Eggs 
1 Tbsp Oil 
1/2 Tsp Jeera / Cumin seeds
2 Tbsp Groundnuts / Peanuts 
2 Springs of Curry leaves 
3 Green chillies, Finely chopped ( Adjust according to taste bud ) 
Less than 1/4 Tsp Turmeric powder
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by peanuts, finely chopped green chillies, turmeric powder and curry leaves.

Add the potato pieces and saute it together for a minute.

Add 2 Tbsp water and cook it till the potatoes gets half cooked in a medium flame.

Now add the ivy gourd pieces along with the required amount of salt and 2 tbsp of water.

Cook it again in the low flame till the veggies gets cooked.

Meanwhile, break the eggs in a small bowl and slightly beat it using fork.

Move the veggies to one side of the pan and add the eggs.

Scramble it for a minute and combine it along with the veggies.

Adjust salt and cook it for another couple of minutes or till the stir fry becomes dry.

Once done, remove from the flame and serve hot.

Serving Options :

Serve with any Rice varieties and Roti.

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