How to make Ivy Gourd or Kundri Sabji
Kundri Sabji is often served with chapatis or rotis along with a side of lentil-based side dish. All throughout the summers, this veggie also known as Coccinia, Tindora or Tendli makes a regular appearance in dinner meals as Kundri Subji.
If you live in 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, also known as dondakaya, becomes even tastier when it ripens and gets a bright red colour 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.
Kundri/Kundru/Tindora – 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. The preparation of this veggie takes a bit of time but then the cooking gets done in a jiffy.
This is one of the simplest ways of making Dondakaya fry or Kundru ki sabji without much fuss. Only a handful of ingredients and you have a slightly tangy and flavourful stir-fry. This Kundri Sabji bhaji is a no-onion, garlic recipe which is also vegan, gluten-free, dairy-free and nuts-free recipe.
How to make Kali Mirch Kundri ki Sabji – Ingredients list
- Kundri or Tindora
- Mustard Oil
- Black Pepper – freshly crushed
- Turmeric Powder
- Salt
Step-by-step instruction of how to make Kundri Sabji in a stir-fry style
- Begin by prepping the Kundri or Tindora by slicing off the ends and discarding them. Now, You can slice them in fine circles. You can also slice them lengthwise in quarters. It will save you some time there.
- Now heat some oil in a non-stick pan and drop the sliced veggies in it. In some time you will see that they have started wilting and shrinking.
- Add the salt, turmeric powder and freshly cracked pepper. Give it a stir. Once the veggies turn brown and tender, you can cut the veggies at center using your spoon, turn off the heat and serve.
- My tip would be to add some lemon juice in the end. It adds up all the flavours so well.
How to serve this Dondakaya Fry or Kundru ki Sabji?
As I said, this kundri sabji goes so well with chapattis or rotis for an Indian vegetarian dinner meal. You can also add a dal recipe to these vegetarian meals.
Few more Indian vegetarian recipes for you –
- Jeera Aloo | Pan Roasted Potatoes Recipe
- Dahi Aloo | Potato in Yogurt Curry Recipe
- Aloo Pyaz Sabji or Potato-Onion Curry Recipe
- Stirfried Okra | Fried Bhindi Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Dondakaya Fry or Kundri Sabji is often served with chapatis or rotis along with a side of lentil-based side dish. All throughout the summers, this veggie also known as Coccinia, Tindora or Tendli makes a regular appearance in dinner meals as Kundri Subji.
- 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
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Cut the Ivy Gourds in circles, after discarding the ends of each.
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Heat the Oil in a pan.
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Add the sliced Kundri or Ivy Gourd
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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.
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Once done, add the Pepper Powder and mix well. Turn off the heat and serve.
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