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4.50
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Tindli Ki Subzi,Kudru Recipe
Stir fried Ivy gourd with mild Indian spices
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dry curry, Side Dish
Cuisine:
Indian, Satvik Food
Keyword:
ivy gourd, kudru, kundru sabzi, tindora sabzi
Servings:
4
person
Author:
Anjana Chaturvedi
Ingredients
550
gm
Ivy Gourd / Tindli / Kundru
1
medium
Tomatoes / Tamatar
3
tbsp
Cooking Oil
8
Curry Leaves
1
tsp
Split White Gram / Safed Urad
1/2
tsp
Cumin Seeds / Sabut Jeera
1/2
tsp
Mustard Seeds / Rai
1/4
tsp
Asafoetida / Hing powder
1
tsp
Mango Powder / Amchoor Powder
1
tsp
Red Chilli powder / Laal mirch powder
1.5
tsp
Coriander Powder / Dhaniya Powder
ori
3/4
tsp
Sambhar Powder
To
taste
Salt / Namak
Instructions
Wash kundru and trim both the ends and slice to make vertical pieces,about 4-6 from a tindora.
Heat oil in a heavy and broad pan and add urad daal,cumin and rai.
When seeds start crackling add hing and curry patta .
Now add turmeric and the sliced tindora and saute for a minute.
Add salt and chopped tomato,mix and cover the pan with a lid and cook on low heat.
Keep checking and stirring in between to avoid sticking at the bottom of the pan.
When tindli get cooked but remain crisp then add all the remaining spices and mix it well.
Cook uncovered for a minute on medium heat.
Serve hot with roti and steamed rice.