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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 (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:
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: