Have You Ever Tried Kundru? This Is The Good Recipe That Bursts Of Flavour With Minimal Effort

Have you ever ever encountered a vegetable that appears to carry hidden potential, however conventional recipes really feel overly sophisticated? At the moment, we are going to find out about a dish made with kundru, also called ivy gourd, and discover a pleasant stir-fry that celebrates its distinctive texture and flavour. This recipe, shared by blogger Sangeeta Khanna, takes inspiration from Andhra’s fiery Dondakaya Vepudu, however with a pleasant twist. Right here, we ditch the chopping board and embrace the entire vegetable, maximizing veggie consumption and minimizing prep time!

What Is Kundru?

Kundru, a member of the gourd household, boasts an interesting look. Resembling a miniature spiky inexperienced melon, it is filled with vitamins like nutritional vitamins and minerals. Typically in comparison with okra for its barely slimy texture when cooked, kundru gives a pleasant chunk when ready proper.

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How To Make Kundru Stir-Fry I Straightforward Kundru Recipe:

The fantastic thing about this dish lies in its simplicity. Start by gently “thrashing” the kundru with a pestle. This cracks the outer pores and skin, permitting the flavours to penetrate deeply. In case you lack a pestle, a easy halving lengthwise works simply as properly. Sesame oil gently heats, releasing its nutty perfume. Fenugreek seeds crackle within the scorching oil, including a singular depth. Then, the star of the present – the kundru – is tossed in.

Whereas the kundru crisps up, put together a spice mix. Toasted sesame seeds, cumin, coriander, and fiery purple chillies are coarsely floor. This aromatic masala is then integrated into the pan, coating the kundru. The addition of crushed peanuts, a squeeze of lime juice or a contact of tamarind or amchur powder (dried mango powder) gives a welcome tartness.

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This kundru creation is extra akin to a heat salad – vibrant, textural, and bursting with flavour. It pairs fantastically with rotis, parathas, dal and rice, and even enhances the fragile flavours of dosa and idli.