Goan Potato And Ivy Gourd Vindaloo Recipe by Arya Paradkar
Cooking Instructions 1 Gather all the ingredients. Chop the tomato, onion, and cilantro. Peel and cut the ivy gourd and potato. 2 Heat 1 tablespoon oil in a skillet. Add cumin seeds, coriander seeds, and dried coconut. Sauté well. Add dried red chilies and garlic, and sauté. 3 Add the onion and tomato, and sauté until well cooked. Transfer the sautéed mixture to a blender jar and grind into a paste. 4 Heat oil in a skillet. Add mustard seeds, turmeric, and asafoetida for tempering. Add the potato and ivy gourd, and sauté well. Cover and cook until tender. Add the ground masala paste and mix well. 5 Add coriander-cumin powder, salt, and red chili powder. Mix well and cook covered until everything is cooked through. 6 Serve the hot potato and ivy gourd vindaloo with warm roti. 1 Gather all the ingredients. Chop the tomato, onion, and cilantro. Peel and cut the ivy gourd and potato. 1 Gather all the ingredients. Chop the tomato, onion, and cilantro. Peel and cut the ivy gourd and potato. 2 Heat 1 tablespoon oil in a skillet. Add cumin seeds, coriander seeds, and dried coconut. Sauté well. Add dried red chilies and garlic, and sauté. 2 Heat 1 tablespoon oil in a skillet. Add cumin seeds, coriander seeds, and dried coconut. Sauté well. Add dried red chilies and garlic, and sauté. 3 Add the onion and tomato, and sauté until well cooked. Transfer the sautéed mixture to a blender jar and grind into a paste. 3 Add the onion and tomato, and sauté until well cooked. Transfer the sautéed mixture to a blender jar and grind into a paste. 4 Heat oil in a skillet. Add mustard seeds, turmeric, and asafoetida for tempering. Add the potato and ivy gourd, and sauté well. Cover and cook until tender. Add the ground masala paste and mix well. 4 Heat oil in a skillet. Add mustard seeds, turmeric, and asafoetida for tempering. Add the potato and ivy gourd, and sauté well. Cover and cook until tender. Add the ground masala paste and mix well. 5 Add coriander-cumin powder, salt, and red chili powder. Mix well and cook covered until everything is cooked through. 5 Add coriander-cumin powder, salt, and red chili powder. Mix well and cook covered until everything is cooked through. 6 Serve the hot potato and ivy gourd vindaloo with warm roti. 6 Serve the hot potato and ivy gourd vindaloo with warm roti. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Double Chocolate Chip Cookies Quick Chicken Noodle Soup Cinnamon Shortbread cookies Bakery style almond cake Bacon ranch cheese ball Double Chocolate Chip Cookies Quick Chicken Noodle Soup Cinnamon Shortbread cookies Bakery style almond cake Bacon ranch cheese ball Winter special Tomato Soup Without Colour Wheat garlic butter naan# Chef Deena#Team trees Tomato Sooji Soup Kulkul Smoked Masala Mushrooms Highway style Chicken handi Chicken malai tikka. Vegetable sandwich # Chef Deena# Team trees Omelette cheese sandwich Surnoli# Chef Deena#Team trees Winter special Tomato Soup Without Colour Wheat garlic butter naan# Chef Deena#Team trees Tomato Sooji Soup Kulkul Smoked Masala Mushrooms Highway style Chicken handi Chicken malai tikka. Vegetable sandwich # Chef Deena# Team trees Omelette cheese sandwich Surnoli# Chef Deena#Team trees