• 300 grams kundru
• 2 green chili chopped
• 1 tablespoon garlic chopped
• 1 teaspoon cumin (jeera)
• ½ teaspoon mustard seeds (rai)
• 1 tablespoon mustard oil or any other oil
• Salt to taste

1. Wash the tindora and nip the tip and tail end.
2. Slit each ivy gourd into two, lengthwise, and slice them into thin long strips.
3. Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the cumin seeds, mustard seeds and let them splutter and turn brown.
4. Add garlic and green chilies and fry for a few seconds till the aroma emanates the kitchen.
5. Immediately add the sliced tindora and combine it. Add salt and mix well.
6. Saute on medium heat for 3-4 minutes, keep sauteing so that it does not burn.
7. Now reduce to low flame, place lid, let it cook, approx. 15-18 minutes. Keep checking in between, sauteing them so that they don’t burn.
8. The sauteed tindora will lose moisture and begin to have a wrinkled appearance.
9. Remove lid, and cook on low-medium flame for another 20-25 minutes. The tindora should retain that, slightly crunchy texture. Turn off heat.

Serve with dal chawal or even roti.

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