Kundru (Ivy Gourd) or Tindora Bhaji/Sabji 1
Kundru (Kundroo) or Tindora Sabji
Kundru is an Indian vegetable, a Gherkin like vegetable, available only in Indian shops. Kundrus are shaped like tiny bullets and are green in colour. This particular recipe is from North India. People from Gujrat region cook it a little differently, adding a little sugar.
250 gm. kundru, washed and quartered lengthways
1 tbs. cooking oil
1 tsp. Panch Pooran. You can use any of these seeds on their own but the taste is not as good.
1/2 tsp. turmeric powder or haldi
Salt to taste
Chilli powder to taste (optional)
1/2 tsp. mustard powder (Coleman's type)
Heat oil in a wok, non-stick is better.
Add panch-pooran and allow the seeds to splutter. Keep a lid on or mustard seeds will go in all corners of your kitchen.
Add turmeric, stir for a couple of seconds and add sliced kundru.
Stir thoroughly and cook covered on low medium heat, until tender.
Add mustard and continue stir frying on higher heat, until they have a fried look and oil shines.
Serve hot with a dal of choice and Chapatti.
A spoonful of ground saunf or fennel added along with all other spices, gives this dish a very nice flavour-Mamta