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Today we will make Kundru’s sabzi.
You can call it kindru, tindora, tandli, tondli.
In every different place it has different names.
Kundru’s sabzi is very tasty.
Let’s start making Kundru’s sabzi.
Kundru (little gourd) - 250 grams.
Oil - 2-3tbsp.
Chopped green coriander- 2-3tbsp.
1-2 chopped green chillies.
½ tsp ginger paste.
Asafoetida- 1 pinch.
Cumin seeds- ½ tsp.
Dried mango powder- ¼ tsp.
Turmeric powder- less than ¼ tsp.
Red chilli powder- less than ¼ tsp.
Mixed spices- less than ¼ tsp.
Coriander powder- 1 tsp.
Anise powder- 1 tsp.
Salt- ¾ tsp (according to your taste)
Firstly we will cut the Kundru’s.
Remove its stalk from both sides.
Cut it from in between making 2 or 4 pieces.
Since the kundru is big in size we will cut it into 4 pieces.
We have washed it and then dried it.
We have cut all the kundru’s.
Now we will make it’s sabzi.
Heat the pan and put oil.
After the oil heats add cumin seeds.
Add asafoetida, then ginger paste, green chillies.
Turmeric powder, coriander powder.
Fry it a little.
Now add the kundru’s.
Add salt.
Add anise powder, red chilli powder.
Stir and fry the sabzi for 2minutes.
So, that the spices will be coated in the kundru’s.
Now we will cover it and let it cook for 2-3 minutes.
Dim the flame.
After that check the sabzi.
Now check the sabzi.
The color has changed now.
Now press it, it is pressing a little.
We don’t have to make them too soft.
If you make it too soft then you can’t taste the crunchiness in it.
We have cooked the sabzi for 15 minutes, covering the container with lid in dim flame.
Checked and stirred it in every 3-4 minutes from time to time.
Now add the dried mango powder, mixed spices, and the green coriander.
Mix it well.
We add the green coriander and the mixed spices later for the fragrance to stay in the sabzi for long.
The sabzi is ready.
Take it out in a bowl.
Garnish it with green coriander.
Kundru’s sabzi is ready.
It has come out really nice.
You can serve this to 4-5 people as a side dish.
Serve it with chapatti, paranthas or rice.
You can make your Kundru ki sabzi, eat it and enjoy it.
And share you experiences with us at Nishamundlika.com
We shall meet again with a new recipe.
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