Kundri Bhaja, also known as Ivy Gourd or Tindora Stir-Fry, is a mouthwatering dish prepared with tender Kundri (Ivy Gourd) slices, expertly sautéed with an aromatic blend of spices.
This dish is a perfect combination of crunchy texture and delectable taste.
The Kundri soaks up all the delightful flavors, resulting in a experience that’s both comforting and satisfying. Follow my recipe to know the simple process.
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, and mild earthy flavor.
- Kundri Bhaja is perfect with steamed rice, dal, or Indian bread.
- If you want alternatives, you can try other stir-fried dishes like Okra Stir-Fry or Potato Fry, among others.
The 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.
2. Leave it for 15 to 20 minutes. Cover it with a lid.
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.
(Pro tip: Add oil as per your preference.)
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.
5. Cover it and cook in medium heat. Open the lid and stir it often.
6. Once the kundri or ivy gourds are cooked, remove the lid and stir-fry them. Do not cover them anymore.
7. Raise the flame and stir fry them till they turn golden brown.
(Pro tip: Make sure not to burn kundri in order to stir fry on high heat at the end)
8. Kundri Bhaja is ready and transfer it to a bowl. Serve it with plain steamed rice, or Indian bread like roti or naan.
Recipe Card:
Kundri Bhaja (Ivy Gourd Stir Fry)
Ingredients
- 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
Instructions
- Mix the kundri or ivy gourds with cumin powder, coriander powder, red chili powder & turmeric powder. Add 1 tbsp of salt and mix everything.
- Leave it for 15 to 20 minutes. Cover it with a lid.
- 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.(Pro tip: Add oil as per your preference.)
- 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.
- Cover it and cook in medium heat. Open the lid and stir it often.
- Once the kundri or ivy gourds are cooked, remove the lid and stir-fry them. Do not cover them anymore.
- Raise the flame and stir fry them till they turn golden brown.(Pro tip: Make sure not to burn kundri in order to stir fry on high heat at the end)
- Kundri Bhaja is ready and transfer it to a bowl. Serve it with plain steamed rice, or Indian bread like roti or naan.
Video
Notes
- Always use fresh and firm ivy gourd to make this dish to achieve the best results. I pick those green ones without any soft spots or blemishes.
- Wash and cut the kundri into thin slices. This will ensure proper frying. Thick slices will typically turn mushy and remain raw in the inside.
- Make sure the kundri slices are dry and free from moisture to ensure proper browning of the pieces. You may use a paper towel or clean cloth to pat them dry.
- Cook the dish in a wide, flat-bottomed pan or skillet. This will allow even spreading of the pieces while frying ensuring even cooking and crunchiness.
- If you are using too many kundri pieces, it is best to fry them in batches because overcrowding will release steam to prevent the desired crispiness. Cook the dish on a low to medium flame to prevent the pieces from getting burnt quickly on the outside while remaining uncooked inside.
