250 grams Kundru (Ivy gourd )
2-3 table spoon Oil
One medium sized onion finely sliced.
1 inch ginger finely sliced
6-7 garlic cloves finely chopped
2 Medium sized green chillies finely sliced
1 pinch asafoetida
1/2 tea spoon cumin seeds
1/4 tea spoon dried mango powder (amchur)
1/4 tea spoon turmeric powder
1/2 tea spoon red chilly powder
1/4 tea spoon Indian Garam masala powder
1 tea spoon coriander powder
1 tea spoon fennel powder
2 Table spoon fresh Green coriander finely chopped
Salt as per taste
1. Wash kundru and pat them dry.
2. Remove stalk from both ends and cut into thin slices.
3. Heat oil in a heavy bottomed pan.
4. Add cumin seeds and let them splutter.
5. Add green chillies, finely chopped ginger and garlic pieces.
6. Saute on medium heat for a minute.
7. Add finely sliced onions and fry till onions becomes translucent.
8. Add turmeric powder and coriander powder and saute for a minutes.
9. Lower the flame and add kundru pieces, mix well and fry for 5 minutes.
10. Add fennel powder, red chilly powder and salt.
11. Stir and saute for 2 minutes so that kundrus are nicely coated with all spices.
12. Cover and cook for 5 minutes.
13. After 5 minutes stir the sabzi.
14. Keep the flame low else sabzi can burn.
15. Cover again and cook for 5-8 more minutes on low flame and check later.
16. Now Kundru will turn soft and will change color.
17. Add mango powder, garam masala.
18. Mix well and fry till sabzi is cooked.
19. Garnish with green coriander, serve kundru sabzi with phulka, chapati, parantha or rice.