Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) :thinly sliced kundru/ivy-gourd vegetable sauteed with spices and chickpea flour (besan) – Delicious. This is a glutenfree & vegan recipe.“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 and I especially love Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) for which the recipe is mentioned below:
Hope yu try this Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) recipe soon. It pairs well with most Indian entree.
- 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.
- Lower the flame to medium and sauté for 7-8 more min.
- Now sprinkle Besan to the vegetable, mix well and sauté for another 5-6min till the vegetable become crispy.
- Add fresh coriander, mix well & Serve Hot.
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