Tendli or kundru, also known as ivy gourd, is a winter-season vegetable that is very nutritious and provides some amazing health benefits.
It has a very mild and delicate flavour. In this curry recipe, the ivy gourd retains a good amount of crunchiness, akin to raw cucumber, as long as it is not overcooked.
Try this ivy gourd curry dish and give your feedback.
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- 250 grams kundru (ivy gourd), washed and sliced into pieces
- 2 tbsp kacchi ghani sarson ka tel (cold pressed mustard oil)
- 1/2 tsp jeera (cumin seeds)
- 1/4 tsp hing (asafoetida powder)
- 1 tsp ginger-garlic paste
- 2 chopped green chillies
- 1 medium tomato, chopped small
- 3/4 tsp sendha namak
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp haldi (turmeric powder) powder
- 1/2 tsp saunf (fennel seed) powder
- 1 tsp dhania (coriander) powder
- 1/2 tsp amchur (mango powder)
- 1/4 tsp garam masala
- 2 tbsp chopped hara dhania (cilantro)
- Add oil in a pan and warm it on low heat. Put in the jeeera and hing and let them crackle.
- Add the ginger-garlic paste and chopped green chillies. Saute for 1 minute.
- Add the chopped tomato and sendha namak. Raise the heat to low-medium and stir-cook until the chopped tomato becomes mushy.
- Reduce the heat to low and add the dry spices: kashmiri red chilli powder, haldi powder, saunf powder and coriander powder. Saute for 1 minute.
- Put in the sliced kundru and stir well. Keep the heat on low and cover with a lid. Cook until the kundru is cooked, soft yet retaining its natural crunch. Check a few times in between. This should take about 10 minutes (if the kundru is tender) or about 15 minutes (if the kundru is mature as evidenced by the presence of some red seeds when sliced).
- Add the amchur, garam masala and chopped hara dhania. Mix well, remove from heat and serve.
© 2022 Rajan Singh Jolly