How to make Ivy Gourd or Kundri ki Sabji
If you live in the Northern India, then you must be quite familiar with Ivy Gourd or Kundru aka Kundri. These are relatively similar to Pointed Gourd or Parwal in terms of looks, but greatly vary in taste. A little bit smaller in size, they have a smooth texture on the outside. This crunchy vegetable becomes even tastier when it ripens and gets a bright red color inside.
I think Kundri or Kundru or Ivy Gourd is one of the most economical vegetables of all. With minimum wastage, it is cooked in its totality. No need to peel or anything else. Just discard the pointed ends and that’s it.
Don’t get scared if you read different names to this vegetable. I mean till now, I think this is the one which has these many names. Usually known as Kundru or Kundri, its scientific name is Coccinia grandis, Scarlet Gourd, Tendli and Telakochu in our native Bangla.
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Not a regular veggie in Bengali cuisine!
Well, I was never sure how S would like it, so I never bothered buying it. But recently I saw some on Big Basket, so took the plunge for it. I made a simple stir-fry following my mom’s recipe that she has been using ever since we were kids.
This is one of the simplest way of making Kundru ki sabji without much fuss.
Kundru, Kundri or Ivy Gourd, whatever you call it, this is an amazing veggie which is amazingly tasty and absolutely easy to cook.
- 500 gms. Ivy Gourd or Kundri or Kundru
- 3 Tbsp. Mustard Oil
- Salt to Taste
- 1/2 tsp. Turmeric Powder
- 1 tsp. Black Pepper Powder
Cut the Ivy Gourds in circles, after discarding the ends of each.
Heat the Oil in a pan.
Add the sliced Kundri or Ivy Gourd
Add the Salt and Turmeric Powder and fry them till they turn brown and tender. This can take some 20-25 minutes of cooking on Medium-High heat.
Once done, add the Pepper Powder and mix well. Turn off the heat and serve.