Kundri Bhaja Recipe | Ivy Gourd Stir Fry

5 from 1 vote
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Kundri Bhaja, also known as Ivy Gourd or Tindora Stir-Fry, is a mouthwatering dish that hails from the heart of Indian cuisine.

This simple and yet incredibly flavorful recipe will take your taste buds on a journey through the rich and diverse culinary traditions of the subcontinent.

Prepared with tender Kundri (Ivy Gourd) slices, expertly sautéed with an aromatic blend of spices and herbs, this dish is a perfect combination of crunchy texture and delectable taste.

The Kundri soaks up all the delightful flavors, resulting in a tantalizing experience that’s both comforting and satisfying.

Kundri Bhaja

Key Takeaways:

  • Kundri Bhaja is a mouthwatering Indian dish made with Ivy Gourd or Tindora stir-fried with aromatic spices.
  • The dish offers a crunchy texture, mild earthy flavor, and a touch of tanginess (optional).
  • Kundri Bhaja is a versatile accompaniment, perfect with steamed rice, dal, or Indian bread.
  • The dish is easy to make and brings a burst of taste and excitement to any meal.
  • If you want alternatives, you can try other stir-fried dishes like Okra Stir-Fry or Potato Fry, among others.

The Ingredients

Kundri Bhaja Ingredients

  • Kundri or Ivy Gourd: 500 gm (cut into round shape & cleaned)
  • Cumin powder: 1 tbsp
  • Turmeric powder: 1 tbsp
  • Red chili powder: 1 tbsp
  • Coriander powder: 1 tbsp
  • Cumin seeds: ½ tbsp
  • Dry red chili: 2 pieces
  • Mustard oil: 3 tbsp
  • Salt to taste

How to Cook Kundri Bhaja (Step by Step Images)?

1. Mix the kundri or ivy gourds with cumin powder, coriander powder, red chili powder & turmeric powder. Add 1 tbsp of salt and mix everything.

Mixing kundri with cumin powder, coriander powder, red chili powder & turmeric powder, and salt.

2. Leave it for 15 to 20 minutes. Cover it with a lid.

Leaving it for 15 to 20 minutes

3. Heat a wok and add 3 tbsp of mustard oil into it. Let it heat up, and then add the dry red chilis and cumin seeds. Sauté them.

(Expert tip: Add oil as per your preference.)

Heating mustard oil, dry red chili, cumin seeds and sautéing

4. When they start emitting a good smell, add the marinated kundri or ivy gourds into the wok. Mix the kundri or ivy gourds nicely with the oil and whole spices.

Adding marinated kundri into the wok and sauteing

5. Cover it and cook in medium heat. Open the lid and stir it often.

Stirring kundri and covering with lid

6. Once the kundri or ivy gourds are cooked, remove the lid and stir-fry them. Do not cover them anymore.

Removing the lid and stir-frying kundri

7. Raise the flame and stir fry them till they turn golden brown.

(Expert tip: Make sure not to burn kundri in order to stir fry on high heat at the end)

stir frying kundri on high heat

8. Kundri Bhaja is ready and transfer it to a bowl.

Kundri Bhaja is ready

Pro Tips for Making Best Kundri Bhaja

Here are some pro tips to ensure you make the best Kundri Bhaja:

Choose Fresh Kundri: Opt for fresh and tender Kundri (Ivy Gourd) for the best results. Look for ones that are bright green in color and free from blemishes or soft spots.

Thin Slices: Slice the Kundri into thin pieces to ensure they cook evenly and get crispy. Thick slices may remain raw in the center or turn mushy.

Dry the Kundri: After washing the Kundri, make sure to pat them dry with a clean cloth or paper towel. Moisture can hinder the browning process while frying.

Use a Wide Pan: A wide and flat-bottomed pan or skillet works best for Kundri Bhaja. It allows the Kundri slices to spread out evenly, promoting even cooking and crispiness.

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Medium Heat: To be on safe side, use medium heat while frying the Kundri. This prevents them from burning quickly on the outside while remaining uncooked inside.

Don’t Crowd the Pan: Fry the Kundri in batches if needed, but avoid overcrowding the pan. If the pan is too crowded, the Kundri may release moisture and steam instead of getting crispy.

Spice it Up: Customize the spices according to your taste preferences. You can add a pinch of turmeric, red chili powder, or garam masala for extra flavor.

Tossing and Stirring: Keep stirring and tossing the Kundri frequently while frying. This ensures that they are evenly cooked and do not stick to the pan.

Add Crunch (Optional): For an added crunchy texture, you can sprinkle some roasted peanuts or sesame seeds to the Kundri Bhaja.

Garnish with Fresh Herbs (Optional): Before serving, garnish the Kundri Bhaja with some fresh cilantro or curry leaves. This not only enhances the presentation but also adds a burst of freshness to the dish.

Serve Hot: Kundri Bhaja is best enjoyed when served hot and crispy. So, serve it immediately after cooking for the best taste and texture.

With these pro tips, you’re all set to create a flavorful and crispy Kundri Bhaja that will impress your taste buds and those of your loved ones! Enjoy the deliciousness!

What to Serve with Kundri Bhaja?

Kundri Bhaja pairs well with a variety of dishes, enhancing your meal with its delicious flavors and crunchy texture. Here are some delightful options to serve alongside Kundri Bhaja:

Steamed Rice: Kundri Bhaja goes exceptionally well with plain steamed rice. The crunchy stir-fried Kundri complements the softness of the rice, creating a perfect balance of textures.

Dal (Lentil Soup): Enjoy Kundri Bhaja with a comforting bowl of dal. Whether it’s simple yellow dal or a flavorful dal tadka, the combination of the two dishes makes for a satisfying and wholesome meal.

Indian Bread (Roti/Naan): Pair Kundri Bhaja with your favorite Indian bread, such as roti or naan. Tear a piece of bread, scoop up some Kundri Bhaja, and savor the explosion of flavors.

Pulao or Biryani: For a more elaborate meal, serve Kundri Bhaja with aromatic vegetable pulao or flavorful biryani. The contrasting textures and flavors make this pairing a delightful treat.

Feel free to mix and match these options based on your preferences and the occasion.

Whether it’s a simple weekday meal or a festive feast, Kundri Bhaja will shine alongside any of these delicious accompaniments!

How Does Kundri Bhaja Taste?

Kundri Bhaja has a delicious and unique taste that’s a delight to the senses. Here’s a description of its flavor profile:

Crunchy Texture: Kundri Bhaja is known for its crunchy texture, thanks to the thin slices of Kundri (Ivy Gourd) that are sautéed to perfection. The outer layer becomes crispy while retaining a slightly tender center.

Mild Earthy Flavor: The flavor of Kundri Bhaja is mild and earthy, with a subtle nutty undertone. It has a delicate vegetable taste that’s not overpowering, making it a versatile side dish.

Aromatic Spices: The Kundri slices are tossed in a fragrant blend of spices, which can include cumin, mustard seeds, and curry leaves. These spices infuse the dish with a lovely aroma that enhances the overall experience.

Slight Tanginess: Some recipes may include a hint of tanginess, achieved by adding a bit of tamarind or dry mango powder (amchur). This adds a pleasant tangy note to the dish, balancing the flavors.

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Lightly Seasoned: Kundri Bhaja is not heavily spiced, allowing the natural taste of Kundri to shine through. The seasonings are kept minimal to let the simplicity and natural flavors take center stage.

Savory and Comforting: It’s a savory and comforting dish that pairs well with other Indian delicacies. The combination of spices and crispiness creates a satisfying and enjoyable culinary experience.

Balanced Heat (Optional): Some variations of Kundri Bhaja may include a hint of heat from red chili powder or green chilies. However, the level of spiciness can be adjusted to suit individual preferences.

Overall, Kundri Bhaja offers a delightful blend of textures and flavors that make it a popular and beloved dish in Indian cuisine.

The crunchiness, mild earthiness, and aromatic spices create a well-balanced and satisfying taste that’s perfect as a side dish or a snack to enjoy at any time of the day.

Kundri Bhaja Alternatives

If you’re looking for alternatives to Kundri Bhaja or simply want to explore other tasty dishes, there are plenty of options to consider. Here are some delightful alternatives:

Okra Stir-Fry (Bhindi Fry): Crispy and flavorful, Bhindi Fry is a popular Indian dish made with sliced okra sautéed with spices. It has a similar crunchy texture to Kundri Bhaja and pairs well with rice or Indian bread.

Potato Fry (Aloo Bhaja): Aloo Bhaja is a classic Bengali dish featuring thinly sliced potatoes shallow-fried to perfection. It’s a comforting and delicious side dish that’s easy to make and loved by many.

Cabbage Thoran: Thoran is a traditional Kerala dish made with finely chopped cabbage cooked with grated coconut and spices. It offers a unique texture and flavor that’s both nutritious and satisfying.

Stir-Fried Green Beans: Simple yet delicious, stir-fried green beans seasoned with garlic, soy sauce, or your favorite spices can be a wonderful alternative to Kundri Bhaja.

Remember to adjust the spice levels and seasonings according to your taste preferences.

These alternatives offer a diverse range of flavors and textures, allowing you to explore different tastes while still enjoying a delightful culinary experience.

Recipe Card:

Kundri Bhaja Featured Image

Kundri Bhaja (Ivy Gourd Stir Fry)

By Mita Mondal
Kundri Bhaja, also known as Ivy Gourd Stir-Fry, is a popular Indian dish that features thin slices of Kundri (also called Ivy Gourd or Tindora) that are shallow-fried or stir-fried with a blend of aromatic spices.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Marination time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4


  • 500 grams Ivy Gourd (cut into round shape & cleaned)
  • 1 tbsp Cumin powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Red chili powder
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin seed
  • 1 tbsp Dry red chili
  • 3 tbsp Mustard oil
  • Salt to taste


  • In a mixing bowl, combine the Kundri (Ivy Gourd) slices with cumin powder, coriander powder, red chili powder, and turmeric powder. Add 1 tablespoon of salt and mix everything thoroughly to coat the Kundri evenly with the spices. Let it marinate for 15 to 20 minutes and cover the bowl with a lid.
  • Heat a wok or frying pan over medium heat and add 3 tablespoons of mustard oil. Allow the oil to heat up.
  • Once the oil is hot, add the dry red chilis and cumin seeds to the pan. Sauté them for a few seconds until they release their aroma.
    (Expert tip: Adjust the quantity of oil according to your preference.)
  • Carefully add the marinated Kundri or Ivy Gourd into the wok. Mix the Kundri well with the oil and whole spices, ensuring they are evenly coated.
  • Cover the wok and let the Kundri cook over medium heat. Open the lid occasionally and stir the Kundri to ensure even cooking.
  • Once the Kundri is tender and cooked, remove the lid and continue stir-frying them to achieve a golden brown color.
    (Expert tip: Be careful not to overcook or burn the Kundri while stir-frying on high heat at the end.)
  • Once the Kundri Bhaja is golden and crispy, it's ready to be served. Transfer the delicious Kundri Bhaja to a serving bowl.


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Choosing Kundri: Select fresh and tender Kundri (Ivy Gourd) for the best results. Look for bright green, firm Kundri without any signs of wrinkling or soft spots.
Slicing Kundri: Slice the Kundri into thin, uniform pieces. This ensures even cooking and a consistent crunchiness.
Marination: Allowing the Kundri to marinate with spices enhances the flavor. Cover the marinated Kundri and let it rest for at least 15 minutes to let the spices infuse.
Oil Preference: Use mustard oil for an authentic flavor, but you can use any cooking oil as per your taste. Adjust the quantity of oil based on your preference for a healthier option.
Spice Level: Adjust the amount of red chili powder according to your spice tolerance. If you prefer a milder version, reduce the quantity or omit it altogether.
Cooking Time: Cook the Kundri covered over medium heat until they are tender. Stir occasionally to prevent sticking and to ensure even cooking.
Stir-Frying: Uncover the Kundri towards the end to stir-fry on high heat, giving it a golden brown and crispy texture. Be attentive during this stage to avoid burning.
Seasoning: Taste the Kundri Bhaja before serving and adjust salt or spices if needed.
Optional Garnish: You can garnish the Kundri Bhaja with fresh cilantro or curry leaves for added freshness and presentation.
Serving: Kundri Bhaja is best enjoyed immediately after cooking while it's still hot and crispy.
Storage: While Kundri Bhaja is best consumed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for a few minutes to regain the crispiness.
Accompaniments: Serve Kundri Bhaja with steamed rice, dal, roti, or naan for a complete and satisfying meal.
Experiment: Feel free to experiment with additional spices or flavorings like amchur (dry mango powder), garam masala, or fennel seeds to create your unique version of Kundri Bhaja.
Feel free to adjust the recipe according to your liking and enjoy this delectable Indian dish!
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Kundri Bhaja or Ivy Gourd Fry is a delightful side dish made with fresh ivy gourds and common kitchen spices.

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This easy-to-make recipe pairs perfectly with rice or roti and can be accompanied by a small serving of dal or lentil soup.

It is suitable for both lunch and dinner.

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