Ivy Gourd Recipe – Kundru Stir-Fry with Jeera & Turmeric

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Recipe – Kundru Stir-Fry with Jeera & Turmeric

Hey everyone! Today, I’m sharing a simple yet incredibly flavorful recipe that’s been a staple in my family for years – Kundru ki Sabzi, or Ivy Gourd Stir-Fry. It’s a dish that always reminds me of my grandmother’s kitchen, filled with the aroma of cumin and turmeric. If you’ve never tried ivy gourds, get ready for a delightful surprise!

Why You’ll Love This Recipe

This Kundru Stir-Fry is more than just a quick side dish. It’s a celebration of simple ingredients and comforting flavors. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to introduce yourself to the unique taste of ivy gourds. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Kundru Stir-Fry:

• 12 oz Ivy Gourd/Kundru
• 2 tablespoons Oil
• 1 teaspoon Cumin seed/Jeera
• 1 teaspoon Salt (or to taste)
• ?? tablespoon Turmeric powder (about ½ teaspoon – we’ll talk more about this below!)
• 1 small red onion (6 oz)

Ingredient Notes

Let’s chat about these ingredients for a sec. They really make this dish sing!

• Ivy Gourd/Kundru: These little green veggies have a slightly bitter taste when raw, but they mellow out beautifully when cooked. They’re packed with fiber and vitamins, making them a healthy addition to your diet. Look for firm, bright green gourds without any blemishes.
• Cumin Seeds/Jeera: Cumin is a cornerstone of Indian cooking. It adds a warm, earthy flavor that complements the ivy gourds perfectly. Don’t skip toasting them – it really wakes up their aroma!
• Turmeric Powder: Known as haldi in Hindi, turmeric isn’t just about color. It has amazing anti-inflammatory properties and adds a subtle, earthy flavor. A little goes a long way, so start with about ½ teaspoon and adjust to your liking.
• Red Onion: I prefer the slight sweetness of red onion in this dish, but you can absolutely use yellow onion if that’s what you have on hand.

Traditionally, ivy gourds are cooked with minimal spices to let their natural flavor shine. However, regional variations exist! Some families add green chilies for a kick, while others include a touch of coriander powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the edges of the ivy gourds and slice them in half lengthwise. This helps them cook evenly.
2. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them sizzle for about 10 seconds. You’ll know they’re ready when they become fragrant.
3. Add the sliced ivy gourds to the pan and toss to coat them with the oil and cumin seeds.
4. Sprinkle the salt and turmeric powder over the gourds. Give it a good mix, then cover the pan and cook on medium-low heat for 5-7 minutes, or until the gourds are softened.
5. Now, add the thinly sliced red onion and toss to combine. Cook uncovered for another 3-4 minutes, until the onions are tender but still hold their shape. You don’t want them mushy!
6. Give it a final taste and adjust the salt if needed. Serve warm with your favorite dal, rice, or roti.

Expert Tips

Want to make this Kundru Stir-Fry even better? Here are a few tips I’ve learned over the years:

• Selecting Fresh Ivy Gourds: Look for gourds that are firm to the touch and have a vibrant green color. Avoid any that are soft, bruised, or yellowing.
• Achieving the Perfect Texture: The key is to cook the gourds until they’re tender but still have a slight bite. Overcooking them will make them mushy.
• Adjusting Spice Levels: Feel free to add a pinch of red chili powder if you like a little heat.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Stick to the original recipe.
  • Medium: Add ¼ teaspoon of red chili powder.
  • Spicy: Add ½ – 1 teaspoon of red chili powder, or a finely chopped green chili.
• Festival Adaptation: While not tied to a specific festival, this sabzi is often made during the monsoon season when ivy gourds are in abundance.

My friend, Priya, loves adding a squeeze of lemon juice at the end for a bright, tangy flavor. I sometimes add a sprinkle of amchur (dry mango powder) for a similar effect.

Serving Suggestions

This Kundru Stir-Fry pairs beautifully with:

• Dal Makhani
• Steamed Rice
• Whole Wheat Roti
• A side of yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What are the health benefits of Ivy Gourd/Kundru? Ivy gourds are a good source of fiber, vitamins A and C, and antioxidants. They’re also believed to have cooling properties.
• Can I use a different oil for this stir-fry? Absolutely! You can use any cooking oil you prefer, such as sunflower oil, canola oil, or even coconut oil.
• How do I know when the Ivy Gourds are cooked properly? They should be tender enough to pierce easily with a fork, but still hold their shape.
• What is the best way to remove the bitterness from Ivy Gourds, if any? Salting the sliced gourds and letting them sit for 15-20 minutes can help draw out some of the bitterness. Rinse them well before cooking.
• Can this dish be made ahead of time? You can prep the ingredients (slice the gourds and onions) ahead of time, but it’s best to cook the stir-fry just before serving for the best texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!