Kundru (Ivy gourd) Subzi

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    ★ 4.2

    South Indian • Hyderabadi • Main Course Dry

    Kundru (Ivy gourd) Subzi

    51 mins
    3 servings
    Cooked 300+ times recently
    Vegan
    +−About this dish

    Bhindi is a delightful Indian dish where tender okra pods are cooked to perfection. This simple recipe highlights the natural taste and texture of the vegetable, making it a versatile side dish that pairs well with any main course. Pair with Roti

    Ingredients · 14

    • 300 g Ivy Gourd (cut)
    • 1.5 tbsp Refined Oil
    • 0.5 tsp Jeera
    • 0.25 tsp Hing
    • 1 Dried Red Chilli (with stem removed)
    • 10 leaves Curry Leaves (washed)
    • 1 tsp Coriander Powder
    • 0.5 tsp Kashmiri Mirch
    • 1 tsp Amchur Powder
    • 0.75 tsp Salt
    • 0.25 tsp Turmeric
    • 25 ml Water
    • 10 g Grated Coconut
    • 3 stems Coriander Leaves (root cut)

    Instructions

    1. 1

      Add initial tempering ingredients and prepared Ivy Gourd

      • Add
      +−How

      First, prepare 300 g Ivy Gourd by cutting it. Then, add 1.5 tbsp Refined Oil, 0.5 tsp Jeera, 0.25 tsp Hing, 1 Dried Red Chilli (with stem removed), and 10 washed Curry Leaves to The Upliance jar. Add the cut Ivy Gourd to the jar.

    2. 2

      Sauté tempering and begin cooking Ivy Gourd with spices

      • Add
      • Sautés
      • Stirs
      • 26 min
      +−How

      The Upliance will now sauté the tempering ingredients on medium heat for 30 seconds with automatic stirring. Following this, add 1 tsp Coriander Powder, 0.5 tsp Kashmiri Mirch, 1 tsp Amchur Powder, 0.75 tsp Salt, 0.25 tsp Turmeric, and 25 ml Water to the jar. The Upliance will then begin cooking the mixture on low heat for approximately 25 minutes with automatic stirring.

    3. 3

      Continue cooking with automatic stirring

      • Stirs
      • 25 min
      +−How

      The Upliance will continue to cook the Ivy Gourd mixture on low heat for an additional 25 minutes, ensuring even cooking and flavor development through automatic stirring.

    4. 4

      Garnish and serve

      • Serve
      +−How

      Once cooked, the Kundru Subzi is ready. Garnish with 10 g Grated Coconut and 3 stems Coriander Leaves (root cut) before serving with Roti.

    Why this recipe works better with Upliance

    • No Chopping
    • Automatic Stirring
    • Precise Temperature at 120°C

    Nutritional Information

    152
    Calories
    8g
    Carbs
    2g
    Protein
    13g
    Fat

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