Ivy gourd is known by so many names like Tindora, kundru, Gilonda or Tundli. It is tropical vine and famous in the Indian states of west Bengal. It is a dry vegetable dish and some basic spices make it a delicious recipe. It is easy, quick and can be prepared in no time. You can also use onion and tomatoes into the kundru recipe, depends upon the choice and taste.
Let’s Get Started:
Ivy Gourd 250 gms washed and dried.
- 2 tbsp Oil
- 1 Green chili chopped
- 1/2 tsp Ginger paste
- 1 pinch Asafoetida
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/4 tsp Red chili powder
- Salt to taste
- Firstly cut the washed and dried kundru from the sides to remove the stalk from it.
- Make a cut in the kundru to divide it into 2 parts. You can divide it into 4 pieces depending upon the size.
- Now heat 2 tbsp oil in a pan. Add 1/2 tsp cumin seeds, pinch of hing, 1 tsp ginger paste and chopped green chili. Saute it well.
- When it’s done, add 1/4 tsp turmeric powder, 1/2 tsp coriander powder to the pan.
- Now add kundru into the pan. Add salt, 1/2 tsp garam masala and 1/4 tsp red chili powder to it and give it a good mix.
- Stir fry the sabzi for a minute and cover the pan and let the kundru cook on medium flame with lid on. Do not cook it much as they should be crispy.
- kundru will take approximately 15 minutes to cook and keep stirring it constantly.
- They are cooked. Turn off the flame and shift them into a bowl.
- Garnish with fresh coriander leaves and serve hot with paratha with chapatti.
Enjoy this amazing kundru recipe and share with your friends or family.