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

Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour): thinly sliced kundru/tindora/ivy-gourd vegetable sauteed with spices and chickpea flour (besan). This is a glutenfree & vegan recipe.kundru ki sabzi, also known as tindora vegetable

Kundru ki Sabzi Besan Kundru | Tindora | Ivy Gourd 

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 Kundru, 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:Besan Kundru also known as 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:

 

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.

 

:: You May Also Like ::

 

Healthy Indian Cauliflower & Peas Recipe : #cauliflower #curry #vegan

 

 


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:

Connect with Me Here:  Facebook / Pinterest / Instagram Kundru Ki Besan Wali Sabzi (Besani Kundru) : #besan #vegan #kundru #recipe

 

Yield: 1.5 Cup Vegetable

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

Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) – Tindora/Kovaki
Thinly sliced kundru/ivy-gourd vegetable sauteed with spices and chickpea flour (besan) - Delicious.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

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.

Nutrition Information:

Serving Size:

4 People

Amount Per Serving:Calories: 128 Total Fat: 14g Saturated Fat: 2g Sodium: 1203mg Carbohydrates: 1g

This is an old pic taken in 2012:

kundru or tindora sabzi

 

 

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