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Ivy Gourd Curry (Kundru/Tendli Ki Sabji)

8-10 Ivy gourd

1 Potato

1 Tablespoon Red Chilli Powder

1 Tablespoon Coriander Powder

2 Dry red Chillies

1 Small Tablespoon Sugar

1 Small Tablespoon Mustard Seeds

½ Small Tablespoon Asafoetida

Edible Oil


Cut ivy ground and potato in small pieces.


Cook oil in a pan for a while then add asafoetida, misterd seeds. Fry mustard seeds till the sound of being fried turns low then add the ivy gourd and potato we cut earlier.

Add half bowl of water and cook it in mid flame. Now place a lid in top if the pan and leave oil for 10 minutes.

Remove the lid after 10 minutes and add little turmeric and red chilli powder along with sugar, coriander powder, salt again and mix properly.

Serve what suits you best.

Serves – 2-3 persons.

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