IndianSide DishVegetarian

Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry

Name: Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 grams tindora (dondakaya/ kovakkai) - sliced to roundels; 2 teaspoons sunflower oil; 1/2 teaspoon mustard seeds; 2 dry red chillies; 2 sprig curry leaves; 2 tablespoons raw peanuts (moongphali) - coarsely ground; 2 teaspoons sesame seeds (til seeds) - roasted; 1/2 teaspoon red chilli powder; 1 teaspoon coriander powder (dhania); 1 pinch turmeric powder (haldi); salt - to taste

A vegetarian Indian recipe with tindora (dondakaya/ kovakkai) - sliced to roundels, teaspoons sunflower oil, mustard seeds. Ready in 20 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories

585kcal

Estimated Cost

₹275-425

Carbs64g

Protein34g

Fats21g

Servings Scaler

Instructions

9 steps

1
To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside
tindora (dondakaya/ kovakkai) - sliced to roundels(400 grams)tablespoons raw peanuts (moongphali) - coarsely ground(2)teaspoons sesame seeds (til seeds) - roasted(2)
2
Dry roast sesame seeds in a kadai till fragrant (just for a minute or so on medium heat) and keep aside
mustard seeds(1/2 teaspoon)teaspoons sesame seeds (til seeds) - roasted(2)
3
Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chillies and let the mustard crackle
mustard seeds(1/2 teaspoon)dry red chillies(2)sprig curry leaves(2)teaspoons sesame seeds (til seeds) - roasted(2)red chilli powder(1/2 teaspoon)
4
Once the mustard seeds have crackled add the sliced kundru and stir well on a high heat for 2-3 minutes
tindora (dondakaya/ kovakkai) - sliced to roundels(400 grams)mustard seeds(1/2 teaspoon)teaspoons sesame seeds (til seeds) - roasted(2)
5
Now add turmeric powder, salt and let the kundru fry on low heat
red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)pinch turmeric powder (haldi)(1)salt - to taste
6
Once the kundru starts getting tender, add coarselyr grounded peanuts, red chilli powder, coriander powder and give a nice stir
tablespoons raw peanuts (moongphali) - coarsely ground(2)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)pinch turmeric powder (haldi)(1)
7
Cover the Moongphali Aur Kundru Sabzi with a lid and simmer and cook for till the kundru is cooked through
8
Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix
teaspoons sesame seeds (til seeds) - roasted(2)
9
Serve Til Moongphali Aur Kundru Sabzi along with Palak Dal, Boondi Raita and Phulka for an everyday meal

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Recipe Source: archanaskitchen.com

IndianSide DishVegetarian

Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry

A vegetarian Indian recipe with tindora (dondakaya/ kovakkai) - sliced to roundels, teaspoons sunflower oil, mustard seeds. Ready in 20 min, serves 4.

Curated byAarav Mehta🇮🇳

Cook Time20 min

Calories

585kcal

Est. Cost₹275-₹425

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

64g(44%)

Protein

34g(23%)

Fats

21g(33%)

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Directions

9 steps

1
To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside
tindora (dondakaya/ kovakkai) - sliced to roundels(400 grams)tablespoons raw peanuts (moongphali) - coarsely ground(2)teaspoons sesame seeds (til seeds) - roasted(2)
2
Dry roast sesame seeds in a kadai till fragrant (just for a minute or so on medium heat) and keep aside
mustard seeds(1/2 teaspoon)teaspoons sesame seeds (til seeds) - roasted(2)
3
Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chillies and let the mustard crackle
mustard seeds(1/2 teaspoon)dry red chillies(2)sprig curry leaves(2)teaspoons sesame seeds (til seeds) - roasted(2)red chilli powder(1/2 teaspoon)
4
Once the mustard seeds have crackled add the sliced kundru and stir well on a high heat for 2-3 minutes
tindora (dondakaya/ kovakkai) - sliced to roundels(400 grams)mustard seeds(1/2 teaspoon)teaspoons sesame seeds (til seeds) - roasted(2)
5
Now add turmeric powder, salt and let the kundru fry on low heat
red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)pinch turmeric powder (haldi)(1)salt - to taste
6
Once the kundru starts getting tender, add coarselyr grounded peanuts, red chilli powder, coriander powder and give a nice stir
tablespoons raw peanuts (moongphali) - coarsely ground(2)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)pinch turmeric powder (haldi)(1)
7
Cover the Moongphali Aur Kundru Sabzi with a lid and simmer and cook for till the kundru is cooked through
8
Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix
teaspoons sesame seeds (til seeds) - roasted(2)
9
Serve Til Moongphali Aur Kundru Sabzi along with Palak Dal, Boondi Raita and Phulka for an everyday meal