Kundru Dry Veg is a simple but flavorful side dish. 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). This humble vegetable is very easy to handle and there is almost no wastage as you don’t need to peel it or de-seed it unlike many vegetables. Just wash and slice them and you are ready to cook. It really tastes good with some tangy spicy flavour.
Preparation Time: 10mins ∏ Cooking Time: 15-20mins ∏ Servings:2-3
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 cup(250 gm) Kundru (Ivy gourd) chopped in slices
- 1/2 teaspoon cumin seed (Jeera)
- 1/2 teaspoon coriander powder
- 1 pinch Asafoetida (Hing)
- 1/4 cup finely chopped fresh coriander leaves
- 2-3 green chilly finely chopped
- 1/2 inch ginger grated (or paste)
- 1/2 teaspoon amchoor (dry mango) powder
- 1/4 teaspoon red chilly powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon haldi (turmeric powder)
- Salt as per taste
- 2 teaspoon vegetable oil
How to make Kundru dry veg:
Step1: Wash and dry Kundru with napkin and remove its both end.Then chop in half lengthwise. Further, chop the halves into 3-4 long pieces (slices).
Step2: Heat oil in pan. Add the cumin seeds and let them pop. Quickly add in the green chilly, grated ginger (or paste) and asafoetida powder. Saute for about 3-4 seconds. Then add in chopped kundru and let them fry for 3-4 minutes.
Step3: When the kundru becomes little soft lower the flame & add all masala mentioned above i:e turmeric powder, red chilly powder, coriander powder, garam masala, amchoor powder along with salt as per your taste. Stir and saute for 2 minutes so that kundrus are nicely coated with all spices. Cover and cook the sabzi for 8-10 minutes on low flame and check later.Keep stirring in between.
Step4: Open lid to check on the kundru. Mix well or give the pot a shake and let kundru continue to cook. The kundru will take roughly 10-15 minutes before it will turn soft and tender.Mix well and remove from flame.
Kundru is ready, garnish it with fresh coriander leaves. Serve it with Puri, paratha, chapati or rice.