कुंदरू की मसालेदार सुखी सब्ज़ीKundru Ki Dry Sabzi | Kundru Ki Dry Sabji Recipe | Ivy Gourd Stir Fry
कुंदरू की मसालेदार सुखी सब्ज़ी|Kundru Ki Dry Sabzi | Kundru Ki Dry Sabji Recipe | Indian Ivy Gourd Stir Fry | Easy and Delicious Kundru ki dry sabzi is a delicious and easy-to-make dish that is perfect for a weeknight meal. Kundru is a type of gourd that is native to India and is known for its mild flavor and slightly crunchy texture. This dish is made with a simple blend of spices and is cooked until the kundru is tender and flavorful. Welcome to our YouTube channel, How To Cook That With Sandy, where I bring you the best and easiest recipes from the Indian cuisine. In today's video, I will be showing you how to make Kundru Ki Dry Sabji, a flavorful and healthy stir-fry using Ivy Gourd. Kundru, also known as Tindora or Ivy Gourd, is a vegetable commonly found in Indian households. It is packed with nutrients and has a unique taste that pairs well with a variety of spices. This dry sabji recipe is a perfect side dish to complement any meal or can be enjoyed on its own with roti or rice. I will take you through the step-by-step process of cooking kundru dry masala, sharing useful tips and techniques along the way. You'll learn how to clean and prep the Kundru, as well as the perfect blend of spices to enhance its natural flavors. #KundruKiDrySabzi #KundruKiDrySabjiRecipe #IvyGourdStirFry #EasyandDelicious #HowToCookThatWithSandy kundru ki sabji kundru ki sabji kaise banaen kundru bhujia kundru recipe kundru kundru ki sbji banane ki recipe kundru ki sabji recipe kundru ki sabji recipe kundru fry tendli fry recipe Ingredients: 250 grams Kundru (Ivy Gourd) 2 tablespoons oil 1 tablespoon gram flour (besan) 1/4 teaspoon asafoetida 1/2 teaspoon cumin seeds 1 medium-sized onion, sliced 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon coriander powder 1/2 teaspoon garam masala Salt to taste By following this recipe, you'll be able to create a delectable tindora masala dish that combines the goodness of Kundru with aromatic spices. This dish is not only quick and easy to make but also vegetarian and vegan-friendly, making it suitable for a wide range of dietary preferences. If you're looking for a healthy and flavorful way to incorporate Kundru into your meals, then this Kundru Ki Dry Sabji recipe is a must-try! Don't forget to like this video, subscribe to our channel, and hit the notification bell to stay updated with more delicious recipes. Enjoy cooking and savor the delightful flavors of Kundru Ki Dry Sabji. Happy cooking! Here is a video description for a YouTube video on how to make Kundru Ki Dry Sabzi: Kundru Ki Dry Sabzi Kundru ki dry sabzi is a delicious and easy-to-make dish that is perfect for a weeknight meal. Kundru is a type of gourd that is native to India and is known for its mild flavor and slightly crunchy texture. This dish is made with a simple blend of spices and is cooked until the kundru is tender and flavorful. Instructions: Make thin slices of ivy gourd add salt to taste, besan, coriander powder and red chilli powder and mix well Heat the oil in a large skillet over medium heat. Fry ivy gourd for about 5 minutes on low heat. Take the fried ivy gourd ot and keep aside, and in to the same pan add 1/2 teaspoon cumin seeds, asafoetida Add the onion and cook until softened, about 5 minutes. Add the ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder. Cook for 1 minute more, stirring constantly. Add little water to mix it properly Add the kundru and salt to taste. Stir to coat the kundru in the spices. Add garam masala. Reduce heat to low and simmer for 2 minutes Serve hot with rice or roti. Tips: For a spicier dish, add more red chili powder. If you don't have garam masala powder, you can substitute a mixture of 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. You can also add other vegetables to this dish, such as tomatoes, potatoes, or green beans.
