Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry
Til Moongphali Aur Kundru Sabzi is a simple everyday sabzi that you can also make for your Lunch Box. This sabzi is a delicious combination of Tindora, Peanuts and Sesame that go well with Paratha, Puri or Roti.
Til Moongphali Aur Kundru Sabzi Recipe is a Sesame, Peanuts & Ivy Gourd Stir Fry. This is a simple stir fry recipe that is easy and quick to make too. This sabzi can go well with a complete vegetarian meal of a gravy and phulkas with salad or raita, or steamed rice and sambar. This is also a nice option for lunch box.
If you like this recipe, try more Tindora Recipes which you can make for your everyday meals:
- 400 grams Tindora (Dondakaya/ Kovakkai) , sliced to roundels
- 2 teaspoons Cooking 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 (Dhania) Powder
- 1 pinch Turmeric powder (Haldi)
- Salt , to taste
How to make Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry
To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside.
Dry roast sesame seeds in a kadai till fragrant (just for a minute on two on medium heat) and keep aside.
Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chilli and let them crackle.
Add the sliced kundru and stir well on a high heat for 2-3 minutes.
Now add turmeric powder, salt and let the kundru fry on low heat.
Once it starts getting tender, add coarsely grounded peanuts, red chilli powder, coriander powder and give a nice stir.
Let the sabzi fry for a few more minutes with lid closed.
Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix.
Til Moongphali Aur Kundru Sabzi Recipe - Sesame, Peanuts And Ivy Gourd Stir Fry is part of the Beat The Heat With Summer Vegetables
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'