Tindli Ki Subzi | Kundru Recipe
Stir fried Ivy gourd with mild Indian spices
Servings: 4 person
Calories: 181kcal
Ingredients
- 550 gm Ivy Gourd / Tindli / Kundru
- 1 medium potato
- 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.
- Peel and slice potatoes lengthwise.(addition of potatoes is optional )
- 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 potatoes 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.
Nutrition
Calories: 181kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 17mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 93mg | Calcium: 69mg | Iron: 3mg