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    Home » Recipes

    Ivy Gourd and Potato Fry | Kundru Fry

    Published: Mar 7, 2021 · Modified: Sep 17, 2022 by Geetanjali · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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.

    Ivy Gourd Potato Fry
    Kundru Fry

    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 lauki ki sabzi, 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.
    Ivy Gourd Potato Fry Recipe Making Steps
    Ivy Gourd Potato Fry Recipe Steps
    • 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.
    Ivy Gourd Potato Fry Recipe Steps
    Kundru Fry Making Steps
    • Remove from the flame, and serve hot or warm with roti, paratha or rice-dal.
    Stir-fried ivy gourd and potato served on a plate
    Kundru Fry Recipe

    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

    Ivy Gourd and Potato Fry | Kundru Fry

    An easy, delicious, mildly spiced, stir-fry dry sabzi made with ivy gourd, potato, and a few basic spices.
    No ratings yet
    Print Pin Rate
    Course: Lunch, Side Dish
    Cuisine: Indian
    Keyword: Ivy gourd and potato fry, Kundru fry
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 3 people
    Calories:
    Author: Geetanjali

    Equipment

    • Pan with lid or Kadhai with lid

    Ingredients

    • 2 cups Ivy gourd or kundru or 250 grams
    • 1 medium potato
    • 2 tablespoon oil (I have used mustard oil)
    • ½ teaspoon cumin seeds
    • 1 medium onion thickly sliced
    • 1 broken dry red chili
    • ¼ teaspoon turmeric powder
    • Salt to taste
    • ½ teaspoon red Kashmiri chili powder non-spicy
    • ½ teaspoon 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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    Hi, I'm Geetanjali! I am the cook, photographer, and author behind Spoons Of Flavor. I focus on simple, affordable, and easy-to-follow recipes for everyday life.

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