Kundru or ivy gourd is smooth, ovoid vegetable native to North and East Africa. The vegetable later spread to different parts of Asia, Americas,and the Pacific. Kundru ki bhujia is a Bihari delicacy. While then name of the dish might soucd exotic and other woldry, kundru ki bhuji means nothing but astir-fried version of the ivy gourd, seasoned with a few Indian spices. This dish tastes best when served with chapattis and other types of Indian flat breads. This recipe tastes great with roti, and the combination makes a great meal for lunch! Make sure you pack the meal in a storage container or in an insulated lunch box so you can enjoy it warm later.
Health Benefits
The major nutrients in the ivy gourd are iron, vitamins, dietary fiber, and calcium. The vegetable helps:
- prevent the formation of kidney stones
- reduce fatigue
- protect the nervous system
- maintain a healthy metabolism
- improve digestion
- lowers the blood pressure
Ivy gourds, when taken raw helps cure blisters in the mouth.
Ingredients
Kg ivy gourd—chopped into circles or cut lengthwise.: 1/2
medium-small finely chopped onion: 1
large coconut shell--freshly grated: 1/2
tsp tamarind paste: 1/4
tsp jaggery: 1/2
tsp mustard seeds: 1/4
dry red chilies: 2
tsp chopped coriander leaves: 2
tsp urad dal: 1
tsp turmeric powder: 1/4
salt to taste
tbsp cooking oil: 4
curry leaves: 3-4
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!
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.