• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoons Of Flavor
  • Home
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Indian Side dishes » Ivy Gourd and Potato Fry | Kundru Fry

Ivy Gourd and Potato Fry | Kundru Fry

March 7, 2021 by Geetanjali Leave a Comment

100 shares
  • Share
  • LinkedIn
  • Email
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
Print Recipe

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course Lunch, Side Dish
Cuisine Indian
Keyword Ivy gourd and potato fry, Kundru fry
Servings3 people
Author Geetanjali

INGREDIENTS ( 1 CUP = 240 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.

Filed Under: Indian Side dishes, Lunch

Previous Post: « Matar Chaat Recipe | How to make Matar Chaat
Next Post: Chicken Boti Kabab »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HI THERE!

I am Geetanjali! I am so happy you dropped by! Welcome to Spoons Of Flavor, a website focused on simple, flavorful, easy-to-follow recipes using everyday ingredients. Learn More...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Recipes

Bengali Prawn Malai Curry

Chingri Malai Curry

Essential Indian cooking tools

Essential Kitchen Tools for Indian Cooking

Dahi Murgh

Dahi Chicken Recipe| Dahi Murgh

Dhania Pudina Ki Chatni

Dhaniya Pudina Ki Chutney | Green Chutney

Grilled Potato Wedges

Indian Spiced Grilled Potato Wedges | Masala Grilled Potato Wedges

Chutney Stuffed Ragi Idli

Stuffed Ragi Idli | Chutney Stuffed Ragi Idli

Creamy Mango Lassi Recipe

Fresh Mango Lassi Recipe (Step by Step)

Subscribe

JOIN THE SPOONS OF FLAVOR COMMUNITY!

Footer

LET’S GET SOCIAL!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

ABOUT | CONTACT | PRIVACY POLICY

Copyright © 2022 Spoons Of Flavor

  • Facebook
  • Pinterest
  • LinkedIn
  • Email