Summers in most parts of the Indian sub-continent are oppressively hot and humid. That is until the monsoons arrive and provide a reprieve, with a good measure of humidity in the aftermath. In those hot, windless days food items with an inherently cooling quality, called taseer – such as juicy cucumbers, watermelons, other sweet melons – are welcome. One such is the Ivy Gourd known by several regional names like Tindora, Kundru and Tondli. This recipe for a Kundru Sabzi always reminds me of our family’s introduction to kundru.
Kundru Sabzi – A Taste of Home
While growing up in the western, desert state of Rajasthan kundru was not a common vegetable. It requires humid, tropical conditions to thrive. Rajasthan didn’t have those conditions unless some farmers or hobbyists created them artificially. So kundru would only show up occasionally in the local produce markets, known as mandis, from late spring until the end of monsoons. It so happened that a young cook from Orissa at our home bought kundru and cooked it for us. For him it might have been, as food often is for me, a connection to his home. We gladly accepted this new vegetable and, ever since I’ve enjoyed it for its simple and refreshing taste.
Like most members of the gourd, pumpkin and cucumber family, scientific name Cucurbitaceae, Kundru has a mildly flavoured flesh with a high density of flat seeds that are soft and cooked as part of the fruit. Tender, green kundru are the best for cooking, though a slightly reddish-orange flesh only indicates ripeness and does no harm. To be sure, taste a ripe fruit before cooking, sometimes they have a bitter taste.
Prep: 10 minutes, Active Cooking: 20 to 30 minutes
Serves: 2-3 persons
Ingredients:
- Kundru, Ivy Gourd 1.5 lbs i.e. 1 kg,
- Green chillies 1 or 2 (optional),
- Garlic pods 2 to 3,
- Ginger 1/2 inch piece,
- Onion 1 medium or small,
- Tomato 1 small (Optional),
- Oil 1 tbsp,
- Jeera, cumin seeds 1 tsp,
- Methi dana, Fenugreek seeds 1/2 tsp (optional),
- Salt and pepper to taste,
- Red chilli powder 1/2 tsp,
- Coriander powder 1/2 tsp,
- Turmeric powder 1/2 tsp.
- Besan, chickpea flour 1 tbsp (Optional),
- Fresh coriander (cilantro) for garnishing.
Like most vegetables, Kundru can be cooked with a variety of tadkas.
I’ll share the basic process and ingredients marked optional – tomatoes, fenugreek and besan – can be added along the way to change how the final sabzi will taste. If you are wondering what a tadka is, read our description here.
To start, prep and gather all ingredients. Wash kundru and pat them dry. Then slice them lengthwise. Depending on the girth of each kundru, decide whether halving it is enough. If it’s a thick piece, go ahead and slice it into four equal parts. Once all the kundru had been sliced, keep aside while you cut and chop other ingredients.
Finely chop the onion, garlic, ginger and green chillies – if using. A tadka without tomato works great for kundru. But if you are partial to tomatoes, use one, diced.
Put a heavy bottomed pan or a kadhai on the stove at high heat. Once it is warm, turn the heat down to a medium and add oil. To this add jeera. Once the jeera is spluttering add methi seeds. This is modification number one. I add fenugreek seeds for their tart, almost bitter flavour. IF you do not enjoy that, skip the methi dana.
Next, add garlic, ginger and green chillies. Green chillies are optional too but not entirely a modification since we will use red chilli powder anyway, adjusting the amount to control the spiciness. Saute on medium heat until ginger and garlic turn a golden brown. Add onions and continue to cook until they are translucent. Time for modification number two. IF you are fond of tomatoes, add them now and cook until they are soft and mushy. At this point its time to add all the ground spices – coriander powder, turmeric, red chilli powder, salt and pepper. Mix well.
After the tadka come the kundru. Tip them in and using a spatula turn and mix well so that they are evenly coated with spices from the tadka. Modification number three happens here. If you’ve been around before, then you likely saw the Kurkuri Bhindi that used a bit of besan. It wasn’t exactly a pakora (fritter; see the recipe here) but it was crunchy. Besan also has uses in vegetables that aren’t meant to be crunchy – like this Kundru sabzi. Besan has a slightly nutty flavour without being overpowering. That is what I enjoy. If you fancy it too, then once kundru pieces have been mixed with the tadka add a tablespoon of besan and mix well again. Cover and cook on medium heat for 10 minutes. Check halfway and give it a turn to help kundru and besan cook evenly.
If you are skipping besan, then after mixing the kundru with tadka cook covered on medium heat. At the end of 10 minutes, kundru should be soft but not mushy. Turn off the heat and transfer to a serving bowl. Chop some fresh coriander and garnish.
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From one home to another – this Kundru Sabzi has become a part of my food repertoire.
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Kundru Sabzi – Sautéed Ivy Gourd
Equipment
- Frying pan with lid or Kadhai.
Ingredients
- 1.5 lb Kudru/Ivy Gourd ~ 1 kg
- 1-2 Green chillies optional
- 2-3 Garlic cloves
- 1 1/2 inch piece of ginger
- 1 or 1/2 Onion preferably red
- 1 Tomato small
- 1 tbsp Oil
- 1 tsp Jeera/Cumin seeds
- 1/2 tsp Methi dana/Fenugreek seeds
- Salt and pepper to taste
- 1/2 tsp Laal Mirch/Red chilli powder
- 1/2 tsp Dhania/Coriander powder
- 1/2 tsp Haldi/Turmeric powder
- 1 tbsp Besan/chickpea flour optional
- Fresh coriander (cilantro) for garnish
Instructions
- Wash kundru and pat them dry. Slice lengthwise. Depending on the girth of each kundru, decide whether halving it is enough. If it’s a thick piece, go ahead and slice it into four equal parts.
- Finely chop onion, garlic, ginger and green chillies – if using. If using tomato, dice it.
- Put a heavy bottomed pan on the stove at high heat. Once warm, reduce heat to medium and add oil. Add jeera. Once jeera is spluttering add methi seeds. This is modification number one. I add fenugreek seeds for their tart, almost bitter flavour. IF you do not enjoy that, skip the methi dana.
- Next, add garlic, ginger and green chillies (optional). Saute on medium heat until ginger and garlic turn a golden brown. Add onions and continue to cook until translucent. Modification number two. IF using tomato, add now and cook until soft and mushy.
- Add all the ground spices – coriander powder, turmeric, red chilli powder, salt and pepper. Mix well.
- Now, tip in kundru, turn and mix well so that they are evenly coated with spices from the tadka. Modification number three happens here. Add besan for a nutty flavor. Mix well again. Cover and cook on medium heat for 10 minutes. Check halfway and give it a turn to help kundru and besan cook evenly.
- If skipping besan, then after mixing the kundru with tadka cook covered on medium heat. At the end of 10 minutes, kundru should be soft but not mushy. Turn off the heat and transfer to a serving bowl. Garnish with freshlychopped coriander (cilantro).