Masaledar Kundru is a straightforward vegetable preparation that needs no special technique or hard-to-find ingredient. Kundru, also called ivy gourd or tindora, is a mild vegetable that absorbs spice well. Here it is pressure cooked first to soften it through, then tossed in a kadhai with a paste of onion, garlic, green chilli and curry leaves, along with turmeric, red chilli powder, coriander powder and garam masala. The result is a dry, well-coated sabzi that works well alongside roti or rice. If you enjoy Drumstick Masala, this one follows a similar approach and is just as easy on a weeknight.
About the Recipe
The recipe uses two forms of onion. One is blended into a paste with garlic, green chilli and curry leaves, and the other is chopped and fried separately. This gives the masala depth from the paste and a little body from the fried onion.
The dry spice powders are mixed in water before going into the pan, which helps them cook evenly without burning on contact with hot oil. Kundru is pressure cooked for up to five whistles before it joins the masala, so it is already tender and just needs time to take on the flavour. Fresh coriander goes on at the end.
Why You Will Love This Recipe
There is very little active cooking involved. The pressure cooker handles the kundru while you prepare the paste and chop the onion. Once everything goes into the kadhai, it is mostly a matter of watching and stirring.
Kundru holds its shape well after pressure cooking, so the finished dish has a pleasant texture rather than turning mushy. The masala, built from a paste rather than just dry powders, clings to each piece and gives every bite a consistent flavour.
It is a reliable dish that works on any ordinary day without much planning.
Cooking Tips
The most common mistake is adding dry spice powders directly to the pan without mixing them in water first. They burn almost immediately on hot oil or onions, and the masala turns bitter. Mix them into a loose slurry before they go in.
Watch for the masala leaving oil from the sides of the kadhai before adding the kundru. That is a reliable sign the raw smell of the spices has cooked out. Also, keep the pressure cooker to five whistles. Beyond that, the kundru tends to break apart when tossed in the masala.
Top Tips
- Mix turmeric, red chilli powder, coriander powder and garam masala in a few tablespoons of water before adding to the pan. This prevents the spices from burning.
- Saute the paste until it turns pink before adding the chopped onion. Adding the onion too early means the paste does not cook properly.
- Let the masala cook until oil separates from the sides before adding kundru. This is a reliable visual cue that the masala is ready.
- Five whistles in the pressure cooker is enough for kundru. Cooking longer makes it too soft to hold shape when tossed in the masala.
- Add fresh coriander leaves only at the very end, just before serving, so they stay bright and do not wilt into the dish.
Serving and Storing Suggestions
Masaledar Kundru works well as a side with plain roti, phulka or steamed rice and dal. It is dry enough to pack into a lunchbox without making the bread soggy.
Store leftovers in a covered container in the refrigerator for up to two days. Reheat in a pan on low heat with a splash of water to loosen the masala if it has dried out. Avoid microwaving for too long as the kundru can turn rubbery.
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Nutrient Benefits
Kundru is a low-calorie vegetable with a reasonable amount of dietary fibre, making it a sensible choice for everyday meals. Turmeric is a staple Indian spice that also contributes a small amount of iron. Coriander leaves used as garnish provide a little vitamin C and folate.
Masaledar Kundru
Ingredients
- 250 grams kundru(cut into dices or long slits)
- 1 big onion chopped
- 1 tsp jeera
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 tsp coriander powder
- salt to taste
- Oil
- Coriander for garnish
- Make a paste of the following:
- Little chopped onions
- 6 pods garlic 5
- 1 green chilli
- few curry leaves
Instructions
- Wash the kundru and pressure cook it for upto 5 whistles
- Take oil in kadhai
- When oil heats up, add jeera and then add the paste.
- Saute til it become pink
- Now add chopped onions
- Fry till onions turn light brown.
- Now mix the powders mentioned above in water and then add this to the onions
- Saute till the masala starts leaving oil from the sides.
- Now add the kundru and add salt.
- Cook till the kundru takes up all the masala flavours and den finally garnish with fresh coriander leaves.
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Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes. Wash and slice the kundru and cook it directly in the kadhai with a little water and a lid on top. It will take around 12 to 15 minutes on medium heat to become tender. Stir occasionally and check that it does not stick to the pan. Once it is cooked through, proceed with adding the masala as usual.
How should I cut the kundru for this recipe?
The recipe gives you two options, dices or long slits. Long slits tend to hold together better after pressure cooking. Dices work fine too but can break apart more easily when tossed in the masala. Both cuts give a good result, so choose whichever is easier to prepare.
What can I use if I do not have curry leaves?
Curry leaves go into the blended paste in this recipe, so leaving them out does change the base flavour slightly. If you cannot find them, simply leave them out rather than substituting with something else. The garlic and green chilli in the paste will still give the masala a good flavour. Dried curry leaves are a reasonable substitute if fresh ones are unavailable, though the flavour will be milder.
My masala turned dark and slightly bitter. What went wrong?
This usually happens when the dry spice powders are added directly to the pan without mixing them in water first. The powders hit the hot surface and burn before they have a chance to cook into the onion. Always mix turmeric, red chilli powder, coriander powder and garam masala with a few tablespoons of water to form a loose slurry before adding to the kadhai. Also keep the heat on medium, not high, when you add the spice mixture.
Can I add tomatoes to this recipe?
The original recipe does not use tomatoes. The masala here relies on the onion paste and dry spices for its body and flavour. If you prefer a slightly tangy and saucier result, you can add one small chopped tomato after frying the onions and cook it down before adding the spice powders. Keep in mind this will shift the dish from a dry sabzi to something closer to a semi-gravy preparation.
This was an awesome preparation of ‘Kundri’. I never knew this vegetable can be cooked so delicious unless I would have tried your recipe. Thanks a ton.