Kundru or ivy gourd (Coccinia cordifolia) is likewise known as tendli or tindora. It is a summer gourd that has actually a slightly tart taste and crunchy texture when cooked right. Some people like it cooked mushy however the taste is always great if combined along with some Indian spices. I sometimes cook them along with sambar powder to make it easy and yet lip smacking delicious.
Kundru is considered pretty helpful for diabetics as the mucilaginous seeds are considered to control the blood sugar. It is likewise 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
Method * Heat the sesame oil, add curry leaves and tip in all the sliced kundru.
* Stir fry on reasonable heat till the kundru slices get wilted however 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 actually it already.
* Serve along with khichdi or a dal and rice meal.