Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, kundru garlic ki sabzi (ivy gourd garlic dry vegetable) – lunch recipe. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe is something which I’ve loved my whole life. They are nice and they look fantastic.
Kundru (tindora/tendli or ivy gourd) hasn't always been a vegetable I was fond of. For long years I thought it was an unsophisticated This recipe combines kundru with besan (gram flour) - the addition of besan tames the natural tartness of kundru and gives it a. Heat the oil in a kadahi, over high heat, add the tundlis and fry to a light brown and till the edges fold towards each other.
To begin with this particular recipe, we must prepare a few components. You can cook kundru garlic ki sabzi (ivy gourd garlic dry vegetable) – lunch recipe using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe:
- Prepare 250 gms Kundru
- Get 2 tbsp Mustard oil
- Make ready 1/2 tsp Mustard seeds or rai
- Take 1/4 tsp Red chilli powder
- Take 1 tsp Coriander powder
- Get 1 tsp Sabzi masala
- Prepare 2 Finely chopped Onion
- Prepare 1 Finey chopped Tomato
- Make ready 2 Finely chopped garlic
- Prepare 2 tbsp Finely chopped ginger
- Make ready 1 Finely chopped green chilli
- Make ready 1/4 cup Finely chopped coriander leaves
- Prepare to taste Salt
Serve kundru sabzi with chapatti, parantha or rice and relish eating. Kundru (Ivy Gourd) is a tropical vegetable from the family of "pumpkins". It's available in many parts of the world including India, China, Indonesia Since Kundru, has a high water content, it's very mild in flavor hence it's easier to make it into curries, dry vegetables OR fritters. Initially, I was not a big fan.
Instructions to make Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe:
- Chopped kundru in a round shape. - Heat mustard oil in a pan over medium heat. Add mustard seeds. and allow them to papaya. - Now add onions and fry till translucent. Now add the ginger, garlic and fry till the raw flavor is gone. - Now add kundru, turmeric, coriander powder, sabzi masala, red chilli powder, salt and mix well. Cook on medium-low flame for 10 minutes till kundru are done (covered). Check and stir occasionally. - After 10 minutes add chopped tomato (deseed) and mix well.
- Cook uncovered for 5 minutes on medium-high flame stir occasionally. - Garnish with coriander leaves and serve hot with parathas.
Minimal dry spices are used in this recipe as the Sabzi is flavored by ginger, garlic and green chilies. Kundru as commonly known in Odisha and Bengal is If you want to know more about this vegetable then the link is provided here. You may like to try our other recipes Cholai Ki Sabji, Posto Turai and. Kundru (tindora/tendli or ivy gourd) hasn't always been a vegetable I was fond of. For long years I thought it was an unsophisticated version of parval (pointed gourd)*.
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