Being of Pahari and Punjabi origin, kundru is one of those not so common vegetables which was constantly cooked in our home.
I’m not sure if this vegetable is available in the Western part of the world. It is also known as ivy gourd, gentleman’s toes, tindora or kovakkai – depending on which part of India you are from.
Stir Fried Masala Kundru (Ivy Gourd/Tindora)
1 ½ lbs kundru, cut lengthwise into quarters
1 tsp. jeera (cumin seeds)
½ tsp. hing (asafetida)
2 tsp. dhaniya powder, heaped
1 tsp. haldi (turmeric powder)
½ tsp. amchur powder (dry mango powder)
Red chili powder to taste
2 tbsp. garlic and ginger, minded together
1 ½ onions, finely chopped
Salt to taste
- Heat 1 tbsp. oil in a wok or kadai.
- Add jeera and hing and stir until seeds splutter.
- Add the garlic and ginger.
- Add the onions and sauté for about 7 minutes till they turn translucent.
- Add the dhaniya powder, haldi, chili, amchur and salt.
- Sauté for 2 minutes.
- Add the sliced kundru and mix well.
- Cover and cook for about 20 – 25 minutes until the vegetables soften.
- Adjust seasonings and serve hot with rice or rotis.