Spice coated Kundru/Ivy Gourd
Kundru bhaji is a quick stir fried dish that can be paired with dal and rice or with roti/patha. It is a common Indian vegetable and prepared in various different ways. My husband likes it very simple, stir fried with onion, and that is what I shared here!
Ingredients
- 12 oz Ivy Gourd/Kundru
- 1 teaspoon cumin seed/ Jeera
- 1 teaspoon salt
- ΒΌ tablespoon turmeric powder
- 1 small red onion (6oz) (thinly sliced)
- 2 tablespoon oil
Instructions
- Trim the edges and slit the tiny Ivy gourds in half
- In a heavy bottom pan heat the oil and then add the cumin seeds. Let it sizzle for a few seconds.
- Scatter the sliced kundru and toss it around to mix everything.
- Sprinkle salt and turmeric, cover the pan and let it cook in medium low heat.
- Once the ivy gourd is softened, add the sliced onion and toss it around. Cook until everything is combined and feel soft. Don't cook it down to mushy.
- Taste for salt and add more if needed. Serve warm.
Nutrition
Serving: 1ServingsCalories: 254kcalCarbohydrates: 1gProtein: 0.1gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 2326mgPotassium: 45mgFiber: 0.4gSugar: 0.1gVitamin C: 0.5mgCalcium: 5mgIron: 1mg