Kundru Ki Sukhi Sabji (Dry Tendli, Ivy Gourd, Coccinia) is a simple but flavorful side dish. This humble vegetable is very easy to handle and there is almost no wastage as you don’t need to peel it or de-seed it unlike many vegetables. Just wash and slice them and you are ready to cook.
I have used mustard oil as I love the pungency of it in many of the dry sabjis I cook. Minimal dry spices are used in this recipe as the Sabzi is flavored by ginger, garlic and green chilies.
Kundru as commonly known in Odisha and Bengal is loved by most of the people there. It is a great source of soluble fibre and vitamins. If you want to know more about this vegetable then the link is provided here.
You may like to try our other recipes Cholai Ki Sabji, Posto Turai and Lauki Stew (Bottle Gourd).
Yield: 3 servings
Prep time: 5 minutes
Total time: 20 to 25 minutes
Ingredients for Kundru Ki Sukhi Sabji
300 grams kundru
1 to 2 green chilli chopped
1” piece of ginger chopped
1 tablespoon garlic chopped
½ teaspoon jeera (cumin)
1 teaspoon coriander powder
¼ teaspoon haldi (turmeric)
½ teaspoon amchur (mango powder)
1 tablespoon mustard oil or any other oil
salt to taste
Directions for Kundru Ki Sukhi Sabji
- Wash and slice the kundru into ½” thick slice.
- Heat the oil in a pan; add jeera.
- Add kundru and saute for 2 to 3 minutes.
- Add salt and haldi and toss.
- Cover and cook till half-cooked.
- In a mortar pestle make a coarse paste of green chilli, ginger and garlic.
- Add this paste and saute till the kundru is cooked and golden brown.
- Now add the coriander powder, amchur and saute for a minute.
- Serve with dal chawal or even roti.
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