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A simple and delicious North Indian stir-fry made with ivy gourd, onions, and everyday spices. This quick and easy sabzi comes together in under 30 minutes and pairs perfectly with hot rotis and dal.
For 4 servings
Begin by preparing your vegetables. Wash the kundru thoroughly, pat them dry, trim off both ends, and slice them into thin, uniform rounds or lengthwise into quarters. Thinly slice the onion and slit the green chilies.
Place a kadai or a wide, heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it's very hot and you see faint smoke. This step is crucial for mellowing the pungent flavor of mustard oil. Once hot, add the cumin seeds and let them crackle and become fragrant, which should take about 30 seconds.
Add the sliced onions and slit green chilies to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions soften and turn translucent.
Now, add the sliced kundru to the pan along with the turmeric powder and salt. Stir everything together for about a minute to ensure the kundru is well-coated with the oil and spices.
Reduce the heat to low-medium, cover the pan with a lid, and let the kundru cook for 10-12 minutes. Make sure to stir every 3-4 minutes to prevent it from sticking to the bottom. Cook until the kundru is tender but still retains a slight crunch.
Once the kundru is tender, remove the lid. Add the red chili powder, coriander powder, and amchur powder. Increase the heat to medium-high and stir-fry for another 3-4 minutes. This step helps the spices cook through and allows any excess moisture to evaporate, making the bhujia slightly crisp.
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A simple and delicious North Indian stir-fry made with ivy gourd, onions, and everyday spices. This quick and easy sabzi comes together in under 30 minutes and pairs perfectly with hot rotis and dal.
This north_indian recipe takes 32 minutes to prepare and yields 4 servings. At 143.9 calories per serving with 2.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Finish by sprinkling the garam masala and freshly chopped coriander leaves over the bhujia. Give it a final gentle mix. Let it rest for a minute before serving hot.
Add one medium potato, peeled and thinly sliced or diced, along with the kundru. You may need to increase the cooking time by 5-7 minutes.
For a slight tang and moisture, add one finely chopped tomato after sautéing the onions and cook until it turns soft before adding the kundru.
Change the tempering by using 1 tsp mustard seeds, 1/2 tsp urad dal, and a sprig of curry leaves instead of cumin seeds.
For a nutty flavor and crispier texture, sprinkle 1-2 tablespoons of besan along with the dry spice powders in step 6 and roast well.
Ivy gourd is a good source of dietary fiber, which helps in regulating bowel movements, preventing constipation, and promoting a healthy digestive system.
Kundru is packed with beta-carotene, an antioxidant that the body converts into Vitamin A. This is crucial for maintaining healthy vision, boosting the immune system, and promoting skin health.
The use of spices like turmeric, which contains the active compound curcumin, lends anti-inflammatory benefits to the dish, helping to combat inflammation in the body.
Yes, Kundru Bhujia is a very healthy dish. Ivy gourd (kundru) is low in calories and a good source of dietary fiber, vitamins, and minerals. This recipe uses minimal oil and healthy spices, making it a nutritious choice for a daily meal.
One serving of Kundru Bhujia contains approximately 140-160 calories, depending on the amount of oil used. It's a light and low-calorie dish.
Kundru can sometimes be bitter if it is overripe or mature. To avoid this, always select young, tender, and firm green kundru. Avoid any that look pale, yellowish, or feel soft.
Absolutely. You can skip the onions for a simpler version. The taste will be slightly different but still delicious. For a Jain version, this is a common modification.
Kundru Bhujia pairs wonderfully with hot chapatis, rotis, or parathas. It also serves as an excellent side dish (sabzi) in a larger meal with dal and steamed rice.