I never combined tindora/ivygourd with aloo ever, i tried out making a quick and simple curry by combing those both veggies along with some methi leaves, for my surprise this combo works out wonder and this masala tastes fantastic as side dish along with rasam or curd rice...Needless to say that this masala gets ready in 15minutes and definitely a wonderful side dish to enjoy with rice or either with rotis..The addition of methi leaves gives a wonderful flavour to this simple masala..An interesting combo to try and taste for the sure..
3nos Potatoes (cubed)
1cup Ivygourd (sliced)
1/4cup Methi Leaves (chopped)
1no Onion (big & chopped)
3nos Garlic cloves(crushed)
1tsp Red chilly powder
1tsp Coriander powder
Salt
Oil
1/2tsp Fennel sseds
Heat enough oil,fry the fennel seeds, add the chopped onions,crushed garlic cloves,saute until the onions turns transculent, add immediately the ivygourd pieces,methi leaves and cubed potatoes, cook for few minutes, now add the red chilly powder, coriander powder and salt, cook everything in high flame for few minutes, springle some water..put the flame in simmer and cook until the veggies get well cooked or until the oil gets separates..
Serve hot with rice or rotis..
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