Crispy Kundru Fry also called tindora fry or kovakkai fry is a simple side dish recipe for your roti, paratha, poori, and dal chawal for the days when you don’t want to cook something lavish. (step-by-step-recipe-photo-video)
About Crispy Kundru Fry Recipe:
Crispy Kundru fry, also known as Kovakkai fry or Tindora fry, is a very simple and easy-to-make recipe. It does not take much time or effort to prepare. This dish is one of my all-time favorite recipes because it is so delicious and straightforward.
Kundru fry tastes very good all on its own. I like to eat it just as it is, without any side dishes. Adding Panch Phoran, a mix of five spices, gives this recipe a very nice flavor that makes it even more enjoyable.
There are many different ways to make dondakaya fry recipe. Some people add different spices and ingredients. However, I like this simple version the most, because it lets you enjoy the real taste of kundru. This version adds no masala, which keeps the flavor pure and natural.
Kundru, also known as ivy gourd, tindora, or kovakkai, is a vegetable with a slight tangy taste. This tanginess is one of the things I love most about it. The unique flavor makes it a delightful addition to any meal.
Tendli, tindora, or ivy gourd might not be very popular among Indians, but it is a wonder vegetable with many health benefits.
It is a great source of soluble fiber, which is good for digestion. It also contains many vitamins that are important for our health. Not only is Kundru fry tasty, but it is also good for you. So make sure to include ivy gourd whenever possible.
Whether you are a seasoned cook or a beginner, Kovakkai fry is sure to become a favorite in your kitchen as well.
Serving Suggestion:
Kundru fry can be packed in a tiffin box along with poori, paratha, or chapatis, making it a convenient meal for lunch.
It can also be served as a side dish with rice, along with dal, sambar, or rasam. Additionally, Kundru fry pairs well with chapatis as a tasty side dish.
You can also serve Kundru fry along with khichdi, curd rice, and more. The possibilities are endless.
Storage Suggestion:
It can be stored in the fridge for 4-5 days and reheated before serving.
Pro Tips for Kundru Fry Recipe:
Cut both edges of the tindora and soak for a few minutes in salt water and then wash well to get rid of the slimy substance, stickiness, and stains.
You can also cut tindora lengthwise to make this recipe.
Stir occasionally to ensure even cooking and to prevent burning.
Why You Should Make Kovakkai Fry:
Kundru fry is a very simple and easy-to-make recipe that requires minimal ingredients and effort.
Kundru, also known as ivy gourd, is a storehouse of essential nutrients like vitamins, minerals, and antioxidants. It is a great source of soluble fiber, which is good for digestion and overall health.
The addition of Panch Phoran, a mix of five spices, gives this dish a unique flavor. By adding minimal spices you get the natural taste.
Kundru fry can be enjoyed in many ways – as a side dish with rice and dal, sambar, or rasam, or with Indian bread like chapati, poori, and paratha. It can also be used as a filling for wraps and rolls.
Low-Calorie Option: This dish is low in calories and fat, making it a healthy addition to any meal without compromising taste.
Great for Beginners: The recipe is straightforward and beginner-friendly, making it a great choice for those new to cooking.
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Basic Ingredients Used to Ivy Gourd Fry:
Ivy Gourd: Ivy gourd or kundru is the key ingredient in this recipe. When making Ivy gourd pick the tender ones. Avoid using ivy gourds which have become too ripe and mushy.
Panch Phoran: I would say this is the hero in this recipe and I love adding panch-phoran, it’s a mixture of 5 spices. You can check out the recipe here.
Mustard Oil: Though kundru is made differently in different places, this one is made in Bihari style, so mustard oil and Panch Phoran are a must. However, you can also use vegetable oil or coconut oil.
Others: Apart from the above ingredients you would also need turmeric powder, red chilli powder, and salt.
Crispy Kundru Fry Recipe
Equipment
Ingredients
- 300 gm Ivy Gourd
- 1/2 tsp Panch Phoran
- 2 nos Whole Dry Red Chili
- Red Chilli Powder to taste
- 1 tsp Turmeric Powder
- Salt to taste
- 2-3 tbsp Mustard Oil
Instructions
- First of all cut the pointed ends of kundru and then soak it in a salted water for few minutes.
- Rinse well for two-three times, pat dry and thinly slice them in a round shape. Set aside.
- Heat oil in a kadhai, add panch phoran and red chilli to it and let it splutter.
- Now add all the sliced kundru, turmeric powder and salt. Stir well.
- Close the lid and cook it under low flame by stirring occasionally. This might take at around 10 minutes.
- Once the ivy gourd looks shrinken or starts becoming brown here and there, that means it is done.
- Now add red chilli powder and give it a quick stir.
- Keep stirring and cooking for 5-7 minutes on a medium flame.
- So the kundru stir fry is ready to serve.
- It goes really well along with Dal, chawal or even roti or paratha.
Nutrition
Frequently Asked Questions About this Recipe:
What is Kundru?
Kundru, also known as ivy gourd, tindora, or kovakkai, is a small, green vegetable commonly used in Indian cuisine. It has a slightly tangy taste and has a lot of nutritional benefits.
Can I use any other oil instead of mustard oil?
Yes, you can use other oils such as vegetable oil or coconut oil. However, mustard oil gives an authentic Bihari flavor to the dish.
What can I use instead of Panch Phoran if I don’t have it?
You can use mustard seeds or cumin seeds, or you can use a mixture of both.
Is Kundru Fry suitable for a vegan or gluten-free diet?
Yes, Kundru Fry is vegan and gluten-free, making it suitable for people following these dietary preferences.
Can I make this recipe in advance?
Yes, you can make Kundru Fry in advance and store it in the refrigerator. Reheat it before serving to maintain its flavor and texture.
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