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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.
Hope you try this Besani Kundru (Ivy Gourd Vegetable in Chickpea Flour) recipe soon. It pairs well with most Indian entree.
Serving Suggestion: This is a side dish to be served along with the entree.
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
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)
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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This is an old pic taken in 2012: