Kundru or ivy gourd (Coccinia cordifolia) is also known as tendli or tindora. It is a summer gourd that has a slightly tart taste and crunchy texture when cooked right. Some people like it cooked mushy but the taste is always great if combined with some Indian spices. I sometimes cook them with sambar powder to make it easy and yet lip smacking delicious.
Kundru is considered very good for diabetics as the mucilaginous seeds are considered to control the blood sugar. It is also considered great for healing any inflammations in kidney.
Ingredients (2-3 servings)
300 g- Kundru sliced thinly
2 tbsp- Sesame oil
Handful of curry leaves
2 tbsp- Sambar powder
Salt to balance
1 tbsp- Grated coconut to garnish
* Heat the sesame oil, add curry leaves and tip in all the sliced kundru.
* Stir fry on low heat till the kundru slices get wilted but yet retain some crunch.
* Sprinkle sambar powder and the grated coconut, mix well and cook for a couple of minutes.
* Add salt if your sambar powder doesn’t have it already.
* Serve with khichdi or a dal and rice meal.
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