Nothing makes me happier than to have a simple home cooked meal that helps me connect with my body, mind and soul. The power of the tongue cannot be underestimated!! It can take you back in time, to happy memories. The curry that I shall be talking about is one such memory. I was always drawn to this strange looking vegetable, although not many are too fond of it and discard it thinking it to be the food of the masses. I love experimenting so I took the liberty of doing it with this one based on my memories from my childhood.
I had the opportunity to live most of my life in the heart of Maharashtra, and this vegetable is a staple food in all Maharashtrian households. I love Maharashtrian cuisine. When I went to school, I would eagerly wait for my Marathi friends to get these yummy delicacies for lunch. Tendli as they call it or Kundru (Ivy Gourd) is one such vegetable.
I don’t follow any rulebook while cooking! It is mostly my heart that leads me to what appears on my plate to tease my taste buds. Here’s my version of Kundru for you!
So here you go….
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10-15 mins 20 mins 30-35 mins 4 Serving
Kundru (Ivy Gourd) (washed & cut in long juliennes) – 300 Grams
Onion – 2 medium (finely chopped long)
Groundnut-1 tbsp ( Roasted and ground)
Cilantro – 2 tablespoons
Godha Masala – 1 tsp
Kashmiri Mirch/Red Chilli powder – 1 tsp
Salt to taste
Sugar – ½ teaspoon (optional)
Turmeric powder – ¼ tsp
Oil -1 tsp
Jeera- ½ tsp
Ginger-Garlic Paste-1 tsp
- Take a non-stick pan or a kadhai and pour a teaspoon of sunflower oil. When the oil heats up put jeera in it and let is splutter a bit. Now add ginger-garlic paste to it. Once you notice that the raw smell of the ginger garlic paste is gone, add onions to it. Toss the same for a couple of seconds. Add a pinch of salt to it.
- Once you see that the onions have become a little translucent, add the peanut power to it. Keep mixing on a medium flame so that the peanut powder does not stick to the pan.
- Now add the kundru to the pan and mix properly. Add turmeric powder, salt to taste, red chilli powder, godha masala, and sugar (optional), but I like it since it gives the curry a sweet-sour taste.
- Put the lid on and let the curry cook for a while, keep checking the same from time to time and if you feel that it has become too dry, add a little water to that. We do not want the curry to be too watery, though.
- Once the kundru is cooked, add finely chopped cilantro to it and tada….your simple yet delicious kundru is ready to eat!
Note: For those who are not sure what Godha Masala is, here is a quick tip on how to make it at home –
- Cumin Seeds – 1/4 cup (grated)
- Dry Coconut – 1 1/2 tbsp
- Caraway seeds (shahi jeera) – 1/2 tsp
- Black cardamom – 4
- Cloves – 10
- Black peppercorns – 3 tsp
- Bay leaves – 10-12
- Coriander seeds – 3/4 cup
- Cinnamon – 6 inch piece
- Mace – 1 blade
- Whole dry red chilli – 4
- Sesame seeds (til) – 1 tsp
- Oil – 1 tbsp
- Stone flower (dagad phool) – 1 tbsp
- Cobra’s saffron (nagkeshar) – 1 tsp
- Asafoetida – 1/4 tsp
Heat oil in a pan and roast cumin seeds, caraway seeds, black cardamoms, cloves, black peppercorns, bay leaves and coriander seeds.
Add cinnamon, mace, whole dry red chillies, sesame seeds, dry coconut, dagad phool, nagkeshar and asafoetida and continue to roast till a nice aroma is given out. Cool and grind to a powder. Cool and store in airtight containers.
Satisfy your soul. Happy Cooking!!!
Recipe & Post By: Arathi Ayyangar
Categories: South Indian