How to make 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!
- 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.