Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kundru garlic ki sabzi (ivy gourd garlic dry vegetable) – lunch recipe. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe is something that I have loved my whole life. They’re fine and they look wonderful.
Now add garlic, green chilli and fry till the raw flavor is gone. Now add sliced kundru, potato or aloo with coriander powder, sabzi masala, red. Miracle Vegetable For Blood Sugar Kundru (Ivy Gourd) Recipe
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Kundru Garlic Ki Sabzi (Ivy gourd Garlic Dry Vegetable) – Lunch Recipe:
- Take 250 gms Kundru
- Prepare 2 tbsp Mustard oil
- Prepare 1/2 tsp Mustard seeds or rai
- Prepare 1/4 tsp Red chilli powder
- Take 1 tsp Coriander powder
- Get 1 tsp Sabzi masala
- Prepare 2 Finely chopped Onion
- Take 1 Finey chopped Tomato
- Get 2 Finely chopped garlic
- Make ready 2 tbsp Finely chopped ginger
- Get 1 Finely chopped green chilli
- Prepare 1/4 cup Finely chopped coriander leaves
- Get to taste Salt
Kundru (ivy gourd) have appearance, as that of parwal (pointed gourd). 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.
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.
It is a great source of soluble fiber and is also rich in Vitamin A and C. 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". 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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