Kundru (ivy gourd) have appearance, as that of parwal (pointed gourd). It is also known as Kinru, Tindora, Tendali and Tondali. Sabzi and chutney prepared with this taste amazing.
Ingredients for Tendli Sabji
Ivy gourd (Kundru) - 250 grams
Oil - 2-3 tbsp
Green coriander - 2 tbsp
Green chilly - 2 (finely chopped)
Ginger paste - 1/2 tsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Mango powder - 1/4 tsp
Turmeric powder - less than 1/4 tsp
Red chilly powder - less than 1/4 tsp
Garam masala - less than 1/4 tsp
Coriander powder - 1 tsp
Fennel powder - 1 tsp
Salt - 3/4 tsp (as per taste)
How to make Tindora Sabzi
Wash kundru and dry aptly. Remove stalk from both ends and dice lengthwise making 2-4 pieces. Likewise dice all kundrus.
Preheat oil in a wok. When oil is sufficiently hot, add cumin seeds. After sauteing cumin seeds, add asafoetida, ginger paste, green chilly, turmeric powder and coriander powder. Saute the spices and now add kundru pieces. Also add fennel powder, red chilly powder and salt. Stir and saute for 2 minutes so that kundrus are nicely coated with all spices. Cover and cook the sabzi for 5 minutes and check later.
After 5 minutes stir the sabzi nicely with a ladle. Keep the flame low else sabzi can burn. Cover again and cook for 5 more minutes on low flame and check later. If the sabzi in still under cooked and there is need to add some water then, add 1-2 tbsp water in sabzi, cover and cook for 4-5 minutes.
Now Kundru will turn soft and change in color can also be seen. Sabzi is now ready, add mango powder, garam masala and green coriander into it. Mix well and take out sabzi in a bowl. Garnish with green coriander.
Scrumptious and tasty Kundru sabzi is ready. Serve kundru sabzi with chapatti, parantha or rice and relish eating.