I think Kundri or Kundru or Ivy Gourd is one of the most economical vegetables of all. With minimum wastage, it is cooked in its totality. There is nothing that you have to throw away. This crunchy vegetable becomes even tastier when it ripens and gets a bright red color inside. Well, I was never much sure how S would like it, so I never bothered buying it back home in Delhi. This time I saw it in my mom’s fridge, so I thought of trying my hands on it. I have never made these, but I remember before my marriage, my mom used to make these a lot and we used to love it. So, this time, a tried and tested recipe coming from my mom’s kitchen.
- 250 gms. of Ivy Gourd or Kundri or Kundru
- 3 Tbsp. Mustard Oil
- 2 large Onions – finely chopped
- Salt to Taste
- 1/2 tsp. Turmeric Powder
- 1 tsp. Black Pepper Powder
Time To Stir It Up!
- Cut the Ivy Gourds in circles, after discarding the ends of each.
- Heat the Oil in a pan. Add the chopped Onions and saute them till they turn transparent.
- Then add the sliced Kundri.
- Add the Salt and Turmeric Powder and fry them till they turn brown and tender. This can take some 20-25 minutes of cooking on Medium-High heat.
- Once done, add the Pepper Powder and mix well. Turn off the heat and serve.
Serves: 2 persons
I had it with Ghee slathered Rotis. It can also be served with hot Paranthas.