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Sauteed Kundru or Ivy Gourd for Kundru Sabzi
Print Recipe

Kundru Sabzi - Sautéed Ivy Gourd

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: entree, Main Course
Cuisine: Indian
Keyword: besan, kundru, stir fry, tindora, tondli, vegan, vegetarian
Servings: 2 people
Author: Kanika Samra

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).