Step by step preparation of No Potato Kundru Dry Veg Curry | Easy Ivy Gourd Recipe. Ivy gourd or kundru is a healthy green vegetable that is very popular in African and Asian countries, also known as Kovakkari, Tendli, or Tindora.
This ivy gourd dry veg is a quick and easy recipe and needs only a few ingredients. It is a flavorful side dish that goes well with chapatti or parantha and curd or even with rice. Kundru dry veg is also a good option for the tiffin menu. Ivy gourd veg is a healthy, low fat, gluten-free, diabetic-friendly, vegan recipe.
Kundru or ivy gourd can combine 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.
Health benefits of eating kundru
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. Ivy gourd leaves also have a lot of health benefits when eaten raw and used in making medicine.
Let us start step by step preparation of No Potato Kundru Dry Veg Curry
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.
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Recipe card
No Potato Kundru Dry Veg Curry | Easy Ivy Gourd Recipe
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
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Notes
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