Kundru Ki Bhujia

• Dry roast the coriander seeds, red chilies, mustard seeds and urad dal, while taking care not to burn them.Grind and set aside.
• Blend the ground spices, grated coconut, tamarind paste and water as required, to make a smooth paste.
• Heat the oil in a pan over a medium flame and add mustard seeds. Once the seeds begin to splutter, add the chopped ivy gourd.
• Cook for 2 minutes then add turmeric and salt. Allow it to cook till the gourd becomes a little tender.
• Add the blended paste with a splash of water. Stir to combine and cook covered for a few minutes. Remove from heat once the gravy has reached the desired thickness.
• In another pan, sauté curry leaves and onions till the onions turn golden brown and temper over prepared curry.
• Enjoy kundru ki bhujia with rice, breads, or just plain! 

Trivia

• In ancient times ivy gourd was used as ananti-inflammatory, to cure gout and skin diseases, asthma and as an antipyretic.
• In Ethiopia, the roots are crushed, boiled and used for kidney infections.
• In Somalia, the leaves are crushed and used to treat snake poison.