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Kundru Ki Sukhi Sabji
- 1k views
- 5 shares
- 3 serves
- 00h:15m prep
- 00h:45m cook
Today I am sharing a recipe of super tasty Kundru Ki Sukhi Sabji (Ivy Gourd, tendli sabji or tondlichi bhaji). I made recipes in the North Indian style.
Ingredients
- 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
Cooking Instructions
- Wash the tindora and nip the tip and tail end.
- Slit each ivy gourd into two, lengthwise, and slice them into thin long strips.
- 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.
- Add garlic and green chilies and fry for a few seconds till the aroma emanates the kitchen.
- Immediately add the sliced tindora and combine it. Add salt and mix well.
- Saute on medium heat for 3-4 minutes, keep sauteing so that it does not burn.
- 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.
- The sauteed tindora will lose moisture and begin to have a wrinkled appearance.
- 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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