Name: Kundru Pyaz Ki Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Ivy Gourd, kundru, sliced into thin rounds; 2 medium Onion, sliced lengthwise; 2 tbsp Cooking Oil, mustard or neutral oil; ½ tsp Mustard Seeds, rai; ½ tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur; 1 tsp Salt, to taste

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat oil in a wide pan over medium heat. Add the mustard and cumin seeds. Let them crackle.
Add the sliced ivy gourd (kundru) to the pan. Add turmeric powder and mix well. Fry uncovered on medium-high heat for 5-6 minutes until the gourd slices shrink slightly and get lightly roasted spots.
5–6 min
Now, add the sliced onions. We add them later so they remain crunchy and sweet rather than becoming mushy.
Stir well and cook together on medium heat for another 4-5 minutes until the onions turn golden brown and the kundru is perfectly tender.
4–5 min
Lower the heat and add red chilli powder, coriander powder, dry mango powder (amchur), and salt. Toss well to coat the vegetables.
Cook for 2 more minutes, stirring continuously, to roast the dry spices.
Turn off the heat and serve.

How to tell it's done

Thin, deeply roasted, slightly chewy ivy gourd disks intertwined with sweet, caramelized onions.

Getting it right

Tip

Never cover the pan while making this sabzi. Frying in an open pan preserves the slight crunch of the kundru and keeps the sabzi perfectly dry.

What to serve it with

Pairs wonderfully with simple Dal Chawal or carried in a lunchbox with soft Chapatis.

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Ingredients