The tropical vine Coccinia grandis, aka kundru, is commonly referred to as the crimson gourd or ivy gourd. It grows well in tropical regions and is widely available in the Indian states, where it is used in regional cuisine. Cooking coccinia grandis is a delicious vegetable meal. It is grown for its edible fruits and young shoots in Southeast Asia.
They are similar to bitter melon and are best cooked. The fruit is frequently consumed in Indian cooking. Southeast Asian nations, including Indonesia, also eat the fruit and leaves.
Kundru are usually prepared and consumed during lunches or dinners, which are Indian cuisine. It is a frequent component in Thai dishes, including kaeng jued tum lueng, a transparent soup, and several curries like kaeng khae and kaeng lieng.
It can be prepared as a curry in India by boiling it in a pressure cooker before frying it, stuffing it with masala and sautéing it, or deep-frying it with spices. Sambar, a soup made with vegetables and lentils, also uses it. To produce a quick fresh pickle, the immature fruit can also be utilised uncooked, maintaining its crisp quality. Some dice it up into smaller pieces or cut it into circles, too. The ivy gourd has a high beta-carotene content, which is good for health. Get to know more about what dishes can be made with kundru.
6 Ways To Cook Delicious Kundru
Kundru Aloo Sabzi
Kundru is paired with potatoes in this easy Indian sabzi. You need to heat a pan and add the cumin seeds, onions, ginger-garlic paste, potatoes and kundru, giving it a good toss. Add the salt, coriander powder, red chilli powder, and turmeric powder. Once the vegetables are well combined, cook until they are soft and serve hot. It goes well with roti, paratha, or steaming rice.
Kundru Masala
Heat oil and temper some mustard seeds, then add onions, tomatoes, ginger-garlic paste, chopped kundru, red chilli, coriander, turmeric, and garam masala powder. Stir thoroughly, and squeeze in a teaspoon of lemon juice to improve the flavour. You can also garnish with coriander leaves. Kundru Masala is a filling lunch option that goes well with hot chapatis, parathas, or steaming rice.
Kundru Bharta
Bharta is a great way to taste kundru, with its raw flavour and smokey hint. Burn the kundru and then let it cool. You can also add mashed potatoes to it. The bharta has a creamy texture and a spicy, smokey flavour. Before serving, stir in a teaspoon of ghee for an additional flavour. You can also choose to boil the kundru for a more subtle taste.
Stuffed Kundru
It is very simple to make and has the same gravy as other kundru dishes. You need to only hollow out the kundru and make the filling. Cut them lengthwise, being careful not to cut them in half, to make this dish. To make the stuffing, combine red chilli powder, cumin, turmeric, coriander, and red chilli powder with roasted gram flour (besan) and salt. To make a paste, add a small amount of oil to the mixture. Fill each kundru with the filling. And cook them in the gravy until soft.
Kundru Fry
A simple and quick recipe, kundru fry is a great side dish or snack. Make a simple besan batter and dip them. You need to uniformly coat the slices dipped in batter, add the salt, red chilli powder, and turmeric powder, and combine them thoroughly. This meal tastes peppery and crisp. Before coating the kundru, mix a spoonful of rice flour into the spices to make it more crispy.
Kundru Pickle
Many people preserve kundru as pickles when they are not ready to cook. The pickle has a slightly bitter taste and is crunchy. This is how you make pickles. Combine the sliced kundru with red chilli powder, turmeric powder, and salt, and drain. Heat mustard oil and add asafoetida, fenugreek, and mustard seeds over spiced kundru. With time, the pickle takes on a tangy, spicy flavour that goes great as a side.
Now that you know about various kundru preparations, why not enjoy this taste of a new variety of vegetables in your home, getting all the nutrition and the flavours from it. Keep exploring.