Stir Fry Kundru Recipe (Tondlyachi bhaji)
Of the two most popular ways to cook the ivy gourd or kundru, stuffed and stir fry, stir fry kundru is the dry form. That makes it easy to pack for travel or for lunch boxes.
Ingredients
- Ivy gourd (Kundru) - 2 cups
- Oil - 3 tsp
- Mustard seeds - 1/2 tsp
- Aasafoetida (Hing) - A pinch
- Turmeric Powder - 1/4 tsp
- Salt - To taste
- Red chili powder - To taste
- Sugar - 1/2 tsp
- Goda / Kala masala - 2 tsp
Instructions
- Wash and chop 2 cups of ivy gourds (kundru) into thin circular slices.
- Heat 3 tsp oil in a pan and add 1/2 tsp mustard seeds. After they crackle, add a pinch of asafoetida (hing), and 1/4 tsp turmeric powder. Add all the chopped gourds. Mix well.
- Add salt and red chili powder to taste, 2 tsp Kala/Goda masala, and 1/2 tsp sugar. Mix and cover to cook on a low flame till all gourds are soft and completely cooked. Do not forget to turn every 2-3 minutes.
- Garnish with finely chopped coriander leaves and serve with roti/chapati.
