Tuesday, August 18, 2015

Kundru ki Sabzi/Tindora Gravy

kundru ki sabzi




































Kundru ki Sabzi is a tasty and healthy gravy that goes well with Rotis and parathas.

The other names of Kundru are Indian Ivy gourd, Kovakkai, Dondakaya, Tondakayi. This veggie has immense health benefits and widely consumed in all parts of India, however, it was never a favorite one for kids :). Isn't it?

 Even when I was a kid, I never loved this veggie and try all possible ways to avoid eating it. Recently, when I was browsing the net for healthy veggies to cook for my son, the image of this small green color cucumber shaped veggie popped up. I know for sure that if I cook this veggie plain without any masala it would not grab the attention of my little one. That is when a brilliant idea struck me. Cooking kundru as a side dish for roti by adding all masalas. So I prepared it for the weekend menu and this Kundru sabzi was tasting delicious. Not only my son but all of my family members also loved it :).

I followed the same method of my "Capsicum Masala Curry" , just that instead of capsicum I added kundrus:).  All these days my Green Peas Masala was the most favorite for my son and suddenly it flipped to Kundru Sabzi now. 

If you are exploring more Sabzi recipes to try, Click here.

Ingredients:
  • 250 gms Kundru/Tindora (Slit vertically into half)
  • 2 medium size onions (Finely chopped)
  • 2 medium size Tomatoes (Finely chopped)
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Kasuri methi/Dried fenugreek leaves
  • 1 tsp Cumin seeds
  • As per taste Salt
  • 1 ladle Oil

Spice powders:
  • 2 tsp Garam masala
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • A pinch Hing

Method:

1) Boil Tomatoes in water for 5 mins. Drain water and keep aside. After it cools remove the skin, grind to a smooth paste and set aside.

2) Heat oil in a kadai and add Cumin seeds to crackle. Next, add Onions and fry till light brown. 

3) Add the Kundrus/Tindoras and fry in oil for few minutes. Kundrus will get half cooked in oil and start shrinking in size. Next, add Ginger Garlic paste and fry till raw smell goes off.




kundru ki sabzi

























4) Now add the ground tomato puree, 1 cup water, Salt and close it with a lid to cook in medium flame.

5) Kundrus will get cooked in tomato paste and sabzi will start leaving oil on sides. Now add Garam masala, Turmeric powder, Red chilli powder, Hing and leave to get cooked till masalas blend well with sabzi. At this stage, you can adjust gravy consistency by adding more water.

6) Now add Kasuri methi, mix well and switch off the flame. 

Yummy Kundru ki sabzi/Tindora Gravy/Kovakkai curry is ready to pair up rotisss.




kundru ki sabzi


























Tips:

1) Always use tender Kundrus, don't use the red colored ripe ones.

2) You can also add fresh cream at the final stage to get richness in gravy.

3) To prepare Kundru Aloo ki sabzi, you can add cubed boiled potatoes at step 5.





5 comments :

  1. I made it today and after adding Kasuri Methi, it smells, tastes and looks good.

    Thanks
    Priya

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  2. i was wondering on what to do when the only avialable veg at home was kovakkai...thanks to you, it turned out to be a wonderful side dish for rotis..enjoyed the variation..

    ReplyDelete