Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) – Tindora/Kovaki

Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour): thinly sliced kundru/ivy-gourd vegetable sauteed with spices and chickpea flour.

This is a glutenfree & vegan recipe.

kundru-ki-sabzi

Kundru (Ivy Gourd) is a tropical vegetable from the family of “pumpkins”.

It’s available in many parts of the world including India, China, Indonesia, Philippines, Malaysia, etc. It has a very high content of water, complex carbs, iron, and vitamins.

A lot of people in India believe that it also regulates the blood sugar level in our body.

Since it has a high water content, it’s very mild in flavor hence it’s easier to make it into curries, dry vegetables OR fritters.

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 my fav veggie.

I especially love Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour)for which the recipe is mentioned below:

Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour)

 

Hope you try this Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) recipe soon. It pairs well with most Indian entree.

 

Serves: 4

Serving Suggestion: This is a side dish to be served along with the entree.

 

:: Ingredients ::

1½ Cup Ivy Gourd/KundruCut into small round pieces
½ Cup Gram Flour/Chickpea Flour
4 Tbsp Oil – you can use any plain/flavorless oil (vegetable/canola/peanut/olive – any oil)
2 Tbsp Fresh Coriander – Chopped

 

Powdered Spices:

2 Tsp Coriander Powder
2 Tsp Cumin Powder
2 Tsp Garam Masala Powder
2 Tsp Red Chili Powder
2 Tsp Powdered Salt (As per your taste)

 

Method:

 

  1. In a large non-stick wok, heat oil and add Kundru and all the powdered spices. Saute on high flame for 4-5 min till the vegetable tenderize.
  2. Lower the flame to medium and sauté for 7-8 more min.
  3. Now sprinkle Besan to the vegetable, mix well and sauté for another 5-6min till the vegetable become crispy.
  4. Add fresh coriander, mix well & Serve Hot.

 


As always, I Looove when you try my recipes and send me pictures & feedback. You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:

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Kundru Ki Besan Wali Sabzi (Besani Kundru) : #besan #vegan #kundru #recipe

 

 

Yields 1.5 Cup Vegetable

4 People

128

Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) – Tindora/Kovaki

Thinly sliced kundru/ivy-gourd vegetable sauteed with spices and chickpea flour (besan) - Delicious.

2 minPrep Time

10 minCook Time

12 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

1½ Cup Ivy Gourd/Kundru – Cut into small round pieces

½ Cup Gram Flour/Chickpea Flour 

4 Tbsp Oil - you can use any plain/flavorless oil (vegetable/canola/peanut/olive - any oil)

2 Tbsp Fresh Coriander - Chopped

Powdered Spices:

2 Tsp Coriander Powder

2 Tsp Cumin Powder

2 Tsp Garam Masala Powder

2 Tsp Red Chili Powder

2 Tsp Powdered Salt (As per your taste)

Instructions

  1. In a large non-stick wok, heat oil and add Kundru and all the powdered spices.
  2. Saute on high flame for 4-5 min till the vegetable tenderize.
  3. Lower the flame to medium and sauté for 7-8 more min.
  4. Now sprinkle Besan to the vegetable, mix well and sauté for another 5-6min till the vegetable become crispy.
  5. Add fresh coriander, mix well & Serve Hot.

Tags

Allergy :    
gluten free
dairy free
egg free
soy free
wheat free
peanut free
seafood free
treenut free
sesame free
mustard free
Courses :    
Side
Cuisines :    
Indian
Cooking :    
Sauteeing
Diet :    
Vegetarian
Vegan
7.8.1.2
159
http://www.easycookingwithmolly.com/2012/05/besani-kundru-ivy-gourd-vegetable/

 

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