Kundru also known as tindora/tendli or ivy gourd. It is rich with vitamin A and C and good source of soluble fibre. This is very simple and easy to cook vegetable. You don’t need to peel it off, just rinse the vegetable with water and slice them in rounds or in wedges and stir fry. Addition of besan with kundru in this recipe gives it a delicious coating.
- Kundru (Ivy Gourd)- 500 gms
- Besan (gram flour) – 2 tablespoon
- Garlic- 5-6 flakes
- Green chilies- 2
- Mustard seeds- 1 small teaspoon
- Cumin seeds- 1 teaspoon
- Fenugreek seeds- ½ teaspoon
- Coriander powder- 1 teaspoon
- Turmeric powder- ½ teaspoon
- Degi mirch- ½ teaspoon
- Asafoetida (Hing) – a pinch
- Amchur Powder (Dry Mango)- 1 teaspoon
- Garam Masala- 1 teaspoon
- Salt to taste
- Mustard oil for cooking- 2 teaspoon
How to make Besan Kundru ki Lehsuni Sabzi:
Step 1: Wash well, pat dry and discard pointed ends of the kundru. Slice all the kundru in thin round shape.
Step 2: Heat mustard oil in a kadhai. When the oil starts to smoke, keep the flame to low. Put cumin seeds, mustard seeds, fenugreek seeds and hing. When it splutters, add all the sliced kundru.
Step 3: Stir well all the kundru in hot oil and add salt. Add turmeric powder, red chilli powder, coriander powder and keep stiring on low flame.
Step 4: In the meantime, make a paste of garlic and 2 green chilies. Now sprinkle the paste over sliced kundru.
Step 5: Cover the lid and cook it on the low flame for around 10 minutes till the kundru’s are half cooked. After that add besan and stir well so that the besan gets coated over the kundru slices evenly.
Step 6: Cook for another 5-6 minutes till the besan is cooked well. When the vegetable is ready, sprinkle a teaspoon of amchur powder, garam masala and fresh green coriander and keep stiring on low flame for 1-2 minutes. You can also add ½ teaspoon of sugar to balance the bitterness of amchur powder.
Step 7: Kundru is ready to serve. The little sour taste of the kundru complements the garlic very well.
Enjoy the kundru sabzi with chapati or parantha 🙂