Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kundru garlic ki sabzi (ivy gourd garlic dry vegetable) – lunch recipe. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe is something that I have loved my entire life.
Kundru is also known as ivy gourd. Kundru is a storehouse of a range of vitamins and minerals. Kundru Sabzi is a perfect for lunch.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook kundru garlic ki sabzi (ivy gourd garlic dry vegetable) – lunch recipe using 13 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe:
- Make ready Kundru
- Get Mustard oil
- Get Mustard seeds or rai
- Make ready Red chilli powder
- Prepare Coriander powder
- Prepare Sabzi masala
- Take Finely chopped Onion
- Make ready Finey chopped Tomato
- Get Finely chopped garlic
- Prepare Finely chopped ginger
- Get Finely chopped green chilli
- Get Finely chopped coriander leaves
- Prepare Salt
It is also known as Kinru Wash kundru and dry aptly. Serve kundru sabzi with chapatti, parantha or rice and relish eating. About Kundru ki Sabzi Recipe: Kundru is a green vegetable also called tendli, tindora or ivy gourd. It is a great source of soluble fiber and is also rich in Vitamin A and C.
Steps to make Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe:
- Chopped kundru in a round shape. - Heat mustard oil in a pan over medium heat. Add mustard seeds. and allow them to papaya. - Now add onions and fry till translucent. Now add the ginger, garlic and fry till the raw flavor is gone. - Now add kundru, turmeric, coriander powder, sabzi masala, red chilli powder, salt and mix well. Cook on medium-low flame for 10 minutes till kundru are done (covered). Check and stir occasionally. - After 10 minutes add chopped tomato (deseed) and mix well.
- Cook uncovered for 5 minutes on medium-high flame stir occasionally. - Garnish with coriander leaves and serve hot with parathas.
Heat the oil in a kadahi, over high heat, add the tundlis and. Kundru (Ivy Gourd) is a tropical vegetable from the family of "pumpkins". It's available in many parts of the world including India Initially, I was not a big fan of this vegetable as it didn't taste very well, however, having it few times in different preparation, made it one of. Kundru (tindora/tendli or ivy gourd) hasn't always been a vegetable I was fond of. For long years I thought it was an unsophisticated version of parval (pointed gourd)*.
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