Crispy Kundru Fry is a simple side dish recipe for your roti and rice for the days when you don’t want to cook something lavish.
The last week was a festive week in India. It was Ganesh Chaturthi, the celebrations for the Elephant God, Ganesha.
The festival goes on for days, here in Bangalore. In the other parts of India, it is a 10-day long festival where you bring home Ganesha on the 1st day and by the 10th day, you bid him goodbye and immerse the idol in a river, lake or, sea.
But here in Bangalore, the festival goes on for about a month.
There are a lot of these Mandalis (associations) who set up huge pandals and tableus based on various themes. The Ganesha Idols are huge at times going up to 10 feet and more.
These mandalis are run various kind of cultural activities, programmes, and events.
Over the years, a lot has changed with this celebration. I remember, when I was a kid, the Ganesha Idols used to be made of clay and was painted with natural colors.
But as years went by, plaster of Paris took over and these days Idols are made of Plaster of Paris and then painted with toxic colors. All so that there is less work and more income.
And all this has led to multiple environmental problems. The idols made of Plaster of Paris doesn’t dissolve in the water and all the immersed idols lie there in the bottom of the lakes and rivers and pollute them.
On top of that, all the toxic colors add another layer of pollution to the water.
There is a lot of consciousness amongst people these days and a lot of people are following a more organic way of immersing the idols.
One such alternative to the traditional way of immersing idols is promoted by the concept called as “Tree Ganesha”.
So this concept is very simple. The Ganesha’s are built using clay and seeds are planted in them as they are built.
The Ganesha is seating is a rectangular pot. When the day of immersion comes, all you need to do is water the Ganesha and it dissolves into the pot. And a few days later you will see plants germinating from the mud.
That way the environment is protected and there is no pollution as well.
This year, we took an oath that henceforth we will only get “Tree Ganesha” home. At least that way we will contribute to the environment and give a better tomorrow to our kids.
You can take a look at Tree Ganesha and the Concept on their website.
Crispy Kundru Fry Recipe – How to Make Ivy Gourd Stir Fry
Kundru fry is a very simple and easy to make recipe. This is one of my all-time favorite recipes.
Kundru fry tastes good all on its own and I like having it just like that. Addition of Panch Phoran gives this recipe a very nice flavor.
Though there are many versions of making this recipe, this simple version is the one I like the most as you get the real taste of kundru, since there is no masala added to it.
Kundru is a great source of soluble fiber and vitamins.
Crispy Kundru Fry Recipe
- 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
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.
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