Kundru ki Sabji is an excellent, minimum-waste Indian vegetarian recipe that comes together in no time with minimum ingredients. Simply chop off the ends and slice up the rest for this delicious kundru sabji fried with freshly cracked peppercorns. I often pair it with ghee-smeared rotis and a side of dal recipe for a wholesome dinner meal for the family.
Throughout the summers, this veggie, also known as Coccinia, Tindora, or Tendli, often makes an appearance in dinner meals as Kundri Subji. If you live in Northern India, I am sure you are familiar with Ivy Gourd, or Kundru aka Kundri. They look the same as pointed gourds or parwal; however, they taste so different. 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 (or orange) colour inside.
Don’t get scared if you read different names for this vegetable. I mean, till now, I think this is the one that has 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!
I think Kundri, Kundru, or Ivy Gourd is one of the most economical vegetables of all. With minimum wastage, it is cooked in its totality. There is no need to peel or anything else. Just discard the pointed ends, and that’s it.
This is one of the simplest ways of making Dondakaya fry or Kundru ki sabji without much fuss. Just some freshly crushed peppercorns, and you have a slightly tangy and flavourful stir-fry. This tendli bhaji is a no-onion garlic recipe that is also vegan, gluten-free, dairy-free, and nut-free.
Ingredients for Kundru ki Sabji
- Kundri or Tindora
- Mustard Oil
- Black Pepper – preferably freshly crushed
- Turmeric Powder
- Salt
Recipe instructions to make Kundru Sabji in a stir-fry style or কুঁদরি ভাজা
- Begin by prepping the Kundri or Tindora by slicing off the ends and discarding them. Now, you can slice them into fine circles. You can also slice them lengthwise into 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. Stir it. Once the veggies turn brown and tender, you can cut the veggies at the 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 flavors so well.
Serving suggestions
As I said, this kundru sabji pairs well with chapattis or rotis for an Indian vegetarian dinner meal. You can also add a dal recipe to these vegetarian meals.
If you are a rice lover, then you can serve this kundri sabji with steaming hot rice, a side dish of dal, and finish the meal with some chutney made with seasonal fruits or vegetables.
More vegetarian dinner recipes
- Jeera Aloo | Pan Roasted Potatoes Recipe
- Dahi Aloo | Potato in Yogurt Curry Recipe
- Aloo Pyaz Sabji or Potato-Onion Curry Recipe
- Stir-fried Okra | Fried Bhindi Recipe
- Kacha Kumro Torkari | Kaddu Sabji
- Easy Aloo Bhindi Sabji Recipe
- Aloo Potol er Chorchori | Bengali Parwal Sabji
- Korma-style Kathal Ki Sabji Recipe
- Aloo Beans Sabji – Potatoes and Green Beans
- Bandhakopir Chechki | Bengali Cabbage Stir-fry Recipe
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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
- 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.
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