Kundri Bhaja (Ivy Gourd Stir Fry)
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.
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.
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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.
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