Bharwa Kundru is easy yet delicious way to cook kundru where split tindora or kundru is stuffed with mix of aromatic spices and cooked until tender. Kundru is a green vegetable also called tendli, tindora or ivy gourd. It is a great source of soluble fibre and is also rich in Vitamin A and C. It looks similar to Parwal (pointed gourd).Today we are going to make stuffed version of kundru. Bharwa(Stuffed) Kundru really tastes good with some tangy spicy flavour.
Preparation Time: 10mins ∏ Cooking Time: 10-15mins ∏ Servings:2-3
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Bharwa Kundru:
Step1: Wash and dry Kundru with napkin and remove its both end. Then using knife make a slit in the centre keeping its other end joined as shown in the pic below.
Step2: Take all the spices powder together along with 1/2 teaspoon oil. Mix everything well with the oil. Stuffing is ready now.
Step3: Take kundru open it gently and fill it with masala. Press it gently and similarly stuff all the kundrus.
Step4: This is optional step.You may even skip. I follow this step so that all the masala remains intact inside the kundru. Take clean cotton thread and wrap it around the kundru so that its slit remain closed while cooking.
Step5: Turn on flame and heat a pan. Add 1-2 teaspoon oil and let it heat, now add cumin seed, saute it for 20 seconds then add asafoetida along with stuffed kundru. Coat it well with oil, cover and cook kundru on low flame for about 6-7 minutes.Keep stirring in between for even cooking.
Step6: Open the lid and check if kundrus are cooked and soft, then add leftover stuffing if any. Otherwise cook for another 3-4 minutes till kundrus are cooked well.
Step7: Flip the sides again, cover and cook from all sides until they turn soft and slightly brown in colour.
Step8: Bharwa (Stuffed) kundru is ready now. Remove the thread, garnish it with fresh coriander leaves and serve it with Puri, paratha or chapati.
[…] Bharwa (Stuffed) Kundru – Kundru is a green vegetable also called tendli, tindora or ivy gourd. It is a great source… […]
This turned out great in taste too <3