Kundru Bhujia
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
7 steps. 22 minutes total.
- 1
Begin by preparing your vegetables
- a.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.
- 2
Place a kadai or a wide, heavy-bottomed pan over medium-high heat
- a.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.
- 3
Add the sliced onions and slit green chilies to the pan
- a.Sauté for 3-4 minutes, stirring frequently, until the onions soften and turn translucent.
- 4
Now, add the sliced kundru to the pan along with the turmeric powder and salt
- a.Stir everything together for about a minute to ensure the kundru is well-coated with the oil and spices.
- 5
Step 5
- a.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.
- 6
Once the kundru is tender, remove the lid
- a.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.
- 7
Turn off the heat
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, tender, and bright green kundru. Avoid any that are pale or yellowish as they might be overripe and bitter.
- 2Slicing the kundru uniformly is key to ensuring they cook evenly.
- 3Heating mustard oil properly until it's lightly smoking is important to remove its raw, pungent smell.
- 4For a crispier bhujia, continue to stir-fry on medium-high heat for an extra 2-3 minutes after adding the powdered spices.
- 5If you don't have amchur (dry mango powder), a squeeze of fresh lemon juice at the very end is a great substitute for tanginess.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavor often deepens overnight.
Adapt it for your goals.
Aloo Kundru
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.
With TomatoesWith Tomatoes
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.
South Indian StyleSouth Indian Style
Change the tempering by using 1 tsp mustard seeds, 1/2 tsp urad dal, and a sprig of curry leaves instead of cumin seeds.
With Besan (Gram Flour)With Besan (Gram Flour)
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.
Why this is on our healthy list.
Aids in Digestion
Ivy gourd is a good source of dietary fiber, which helps in regulating bowel movements, preventing constipation, and promoting a healthy digestive system.
Rich in Beta-Carotene
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.
Anti-inflammatory Properties
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.
Frequently asked questions
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.