Go Back Email Link
Ivy Gourd Kundri ki Sabji recipe
Print

Dondakaya Fry | Kundru ki Sabji | কুঁদরি ভাজা

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.
Course Main Course
Cuisine Bengali
Diet Hindu
Keyword Bengali Vegetarian Recipes, Gluten Free Recipes, Vegan Recipes, vegetarian recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 People
Author Priyanka

Equipment

  • Stove Top
  • Heavy bottom Non-stick Pan

Ingredients

  • 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

Instructions

  • Cut the Ivy Gourds in circles, after discarding the ends of each.
    500 gms. Ivy Gourd or Kundri or Kundru
  • Heat the Oil in a pan.
    3 Tbsp. Mustard Oil
  • 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.
    Salt to Taste, 1/2 tsp. Turmeric Powder
  • Once done, add the Pepper Powder and mix well. Turn off the heat and serve.
    1 tsp. Black Pepper Powder