Kundru ki sabzi - Tendli Sabji

Kundru ki sabzi - Tendli Sabji

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.