Ivy gourd and potato fry with-step by-step photos: An easy, lightly spiced dry vegetable side dish prepared with ivy gourd, potato, and a few basic spices. It is a light, delicious, homely sabzi that can be served with your everyday meal.
Kundru as a vegetable
Kundru, commonly known as ivy gourd in English, is very popular in India. It is also called by Tindora, Kundru in Hindi, Dondakaya in Telugu, Kovakka in Tamil, Tendli, Tondli in Marathi, Kovakkai in Malayalam, Kunduri in Odia and Bengali, etc.
Kundru plant is native to Asia and Africa. It grows widely as a weed. There are two varieties of ivy gourd found; bitter and sweet. The sweet variety is cultivated as vegetables and used for culinary purposes.
Kundru is a crispy, juicy, delicious vegetable that tastes very similar to cucumber. But as the vegetable matures, it slowly turns red in color from both inside out and tastes sour. In fact, they ripen easily. Hence always pick young, tender, green ones and discard those with red flesh and skin.
About this Kundru Fry Recipe
The recipe I am sharing is a simple kundru fry, where kundru or tindora and potato are stir-fried with onion and spices. An everyday sabzi that goes well as a side dish with roti, paratha, or rice-dal. It can be packed in your lunchbox as well. The recipe is totally vegan and gluten-free.
Sometimes I also make it without potatoes. But potato pairs well with this. I have shared many veggie side dishes with potatoes. Like gobi aloo, capsicum aloo, methi aloo, aloo green peas, and so on.
Step by Step Preparation
- Wash and clean the ivy gourd very well under running water. Drain excess water. Cut and discard both ends. Cut them vertically into four halves. Remove the red ripe ones if any.
- Peel the potato and cut it into medium-thick sticks similar to the ivy gourds. Wash and transfer to a colander to drain excess water and set aside.
- Heat oil in a pan or kadhai, add cumin seeds.
- Once they start spluttering add dry red chili, potato slices followed by onions. Stir for 2 minutes over a medium flame.
- Add ivy gourd, salt, and turmeric powder. Saute to mix. Cover and cook over a medium to low flame until the ivy gourd and potatoes are cooked but not overcooked. Saute a few times in between while cooking.
- Add ivy gourd, salt, and turmeric powder. Saute to mix. Cover and cook over a medium to low flame until the ivy gourd and potatoes are cooked but not overcooked. Saute a few times in between while cooking. Stirring over high flame infuses a smoky flavor to the dish.
- Remove from the flame, and serve hot or warm with roti, paratha or rice-dal.
Notes
- Pick young, immature ivy gourds for this. The mature ones add a sour taste to the dish.
- Potatoes can be skipped and replaced with an equal amount of kundru.
- Do not overcook the veggies.
- Adjust chili as per your tolerance.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Ivy Gourd and Potato Fry | Kundru Fry
INGREDIENTS ( 1 CUP = 250 ML )
- 2 cups Ivy gourd or kundru or 250 grams
- 1 medium potato
- 2 tbsp oil (I have used mustard oil)
- ½ tsp cumin seeds
- 1 medium onion thickly sliced
- 1 broken dry red chili
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp red Kashmiri chili powder non-spicy
- ½ tsp coriander powder
INSTRUCTIONS
- Wash and clean the ivy gourd very well under running water. Drain excess water. Cut and discard both ends. Cut them vertically into four halves. Remove the red ripe ones if any.
- Peel the potato and cut it into medium-thick sticks similar to the ivy gourds. Wash and transfer to a colander to drain excess water and set aside.
- Heat oil in a pan or kadhai, add cumin seeds.
- Once they start spluttering add dry red chili, potato slices followed by onions. Stir for 2 minutes over a medium flame.
- Add ivy gourd, salt, and turmeric powder. Saute to mix. Cover and cook over a medium to low flame until the ivy gourd and potatoes are cooked but not overcooked. Saute a few times in between while cooking. Stirring over high flame infuses a smoky flavor to the dish.
- Add red chili powder, coriander powder, and saute to mix. Then cook for 2 minutes over a high flame until crisp and golden, while stirring in between.
- Remove from the flame and serve hot or warm with roti, paratha, or rice-dal. Enjoy!
Notes
- Pick young, immature ivy gourds for this. The mature ones add a sour taste to the dish.
- Potatoes can be skipped and replaced with an equal amount of kundru.
- Do not overcook the veggies.
- Adjust chili as per your tolerance.
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