Let’s see step by step preparation of Kundru ki Sabji recipe without potato. This is an easy Ivy Gourd recipe very popular in African and Asian countries, also known as Kovakkari, Tendli, or Tindora.
This ivy gourd or kundru vegetable is a quick and easy recipe and needs only a few ingredients that always available at home. It is a flavorful side dish that goes well with chapatti or parantha and curd or even with rice. This kundru ki sabji recipe is a dry veg, a good option for the tiffin menu. It is a healthy, low fat, gluten-free, diabetic-friendly, vegan vegetable recipe.
There are many ways of making this recipe like kundru or ivy gourd can be combined with potato or peanut or sesame or some time with fresh coconut to make a variety of different tastes. We can prepare many other dishes like stuffed veg, chutney, Bharta, or curry using kundru vegetable.
If you want to check how to make kundru vegetable in hindi check this video.
Kundru ki Sabji Ingredients
- Kundru Vegetable
- Onion
- Tomato
- Mustard oil
- Cumin seeds
- Spices- coriander powder, turmeric powder, salt, chili powder, garam masala
Other Dry Vegetable Recipes You Would Like To Try
- Bharwa Masala Bhindi
- Dry Masala Tinda Veg
- Chili Paneer With Soya Sauce
- Bharwa Baigan
- Aloo Moongre Ki Sabji
Health Benefits of Kundru (Ivy Gourd)
- Kundru or ivy gourd resembles watermelon therefore also called baby watermelon.
- Low in calories, high in fibre, Vitamin A, B, C, calcium, and iron, and a rich source of anti-oxidants.
- They act as an antihistamine that helps in treating fever, jaundice, bronchitis, and osteoarthritis.
- It improves metabolism, reduces the risk of diabetes, good for the functioning of the heart and nervous system.
- Rich in iron hence prevents Anaemia and Fatigue.
- Ivy gourd leaves also have a lot of health benefits when eaten raw and used in making medicine.
Kundru ki Sabji Recipe-Step by Step Preparation
1. First, wash and chop kundru in round shape or per your choice. Then take a wide pan, add 2 tbsp mustard oil and warm it on low flame. Add 1/2 tsp cumin seeds and wait for them to crackle.
2. Now add chopped onion and saute it for 1-2 minutes. Add 1 tsp coriander powder and 1/2 tsp turmeric powder, mix well and saute it for few seconds.
3. After that, add tomato puree and cook it for 1-2 minutes. Add salt, red chili powder, and garam masala and cook it until gravy starts leaving oil.
4. Finally, add chopped kundru and mix it well with gravy, cover it and cook for 3-4 minutes. After 4 minutes, check it once, stir it well and again cover it and cook further for 4-5 minutes. Again check if kundru becomes soft and tender, time to switch off the gas if they seem a little hard, cook for 1-2 more minutes, and then turn off the heat.
5. Garnished with green coriander leaves and serve warm with chapatti or rice and curd.
Serving Suggestions
Serve this healthy and yummy tendli ki sabzi with chapatti, paratha, poori or even with rice as a side dish. This kundru ki sukhi sabji is perfect to be packed in the tiffin box.
Tips and Tricks
- Buy unripe, small size, thin and tender kundru that cook fast and gives a better taste to the dish.
- Wash them properly because we use them with the skin.
- Keep the flame on low while making helps even cooking and avoid sticking at the bottom.
- To make it a little spicy add green chili according to your taste.
Recipe Card
Kundru ki Sabji Recipe | Easy Ivy Gourd Recipe Without Potato
Ingredients
- 300 gm Kundru
- 1 Big sized onion (chopped)
- 2 small sized tomato (pureed)
- 2.5 tbsp mustard oil
- ½ tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ¾ tsp salt (or as per your taste)
- ½ tsp red chili powder
- ½ tsp garam masala
Instructions
- First, wash and chop kundru in round shape or per your choice.
- Then take a wide pan, add 2.5 tbsp mustard oil and warm it on low flame. Add 1/2 tsp cumin seeds and wait for them to crackle.
- Now add chopped onion and saute it for 1-2 minutes. Add 1 tsp coriander powder and 1/2 tsp turmeric powder, mix well and saute it for few seconds.
- After that, add tomato puree and cook it for 1-2 minutes. Add salt, red chili powder, and garam masala and cook it until gravy starts leaving oil.
- Finally, add chopped kundru and mix it well with gravy, cover it and cook for 3-4 minutes.
- After 4 minutes, check it once, stir it well and again cover it and cook further for 4-5 minutes.
- Again check if kundru becomes soft and tender, time to switch off the gas if they seem a little hard, cook for 1-2 more minutes, and then turn off the heat.
- Garnished with green coriander leaves and serve warm with chapatti or rice and curd.Tips
Video
Notes
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