Kundru-Potato Fry

In Uttar Pradesh, kundru is referred to as the English Ivy Gourd. These little babies are also called tindoora or golada, which I am more familiar with. My parents grew these delicious green veggies in our garden back home. I always loved tindoora shak, and my grandmother says she thinks of me whenever she picks them from the garden. How sweet. =)

Here's the recipe for one of my favorites, Kundru-Potato Fry:

25 kundrus, chopped lengthwise
1 onion, chopped finely
5 cloves garlic, crushed
2 dry red chilies, broken into bits
1 tsp mustard seeds
Pinch of asafoetida powder
Pinch of cooking soda [to help retain beautiful green color]
1 tbsp coriander powder
1/2 tsp red chili powder
Pinch of garam masala
1/4 tsp sugar (optional)
Salt to taste
Shredded coconut for garnish
Chopped cilantro for garnish

1. Wash the kundrus. Let them completely dry or wipe them with cloth before chopping. Cut off both ends of the kundru. Then chop in half. Further, chop the halves into 3-4 long pieces. You can cut these in advance and then put them in refrigerator before you are ready to cook them.
2. Heat oil in pot. Add the mustard seeds and let them pop. Quickly add in the broken red chili bits, cooking powder and asafoetida powder. Sautee for about 3 seconds. Then add in the onions and garlic. Sautee onions until golden brown.
3. Next add in the chopped kundru along with salt. Mix well and close lid for few minutes to let kundru cook.
4. Open lid to check on the kundru. You can reduce the flame to medium now and keep lid open. Mix well or give the pot a shake and let kundru continue to cook. The kundru will take roughly 10-15 minutes before it will turn soft and tender.
5. When kundru has turned soft and tender, add the garam masala, red chili powder, coriander powder, shredded coconut and sugar, if using. Mix well and remove from flame.
6.As a final touch, garnish with chopped cilantro and serve hot with roti, Paanchdal Masala, raita and papadum.

*I made the potatoes separately and then mixed with the kundru fry. The reason being that I wanted my potatoes to retain their shape and did not want them to get mushy. You can add the potatoes and kundru together if you want, but I find it easier to cook them separately. I am willing to do the extra dishes. [Here's the recipe:
1. Peel potatoes, then wash them before chopping. Chop potatoes lengthwise and then let dry.
2. Heat oil in pot. Pop the mustard seeds, then add asafoetida.
3. Next, add in the dry potatoes with salt. Mix well. Close lid for few minutes. Mix again.
4. When potatoes are cooked, add 1/4 tsp red chili powder and 1 tsp coriander powder. Mix again. When cool, add to Kundru Fry.]

One thing to remember about kundru/tindoora/ivy gourd (whatever you want to call them) is that when you are cutting them, be sure to discard the mature ones. You will know they are mature if they are more difficult to cut, and they have a reddish color in the inside. Most of the big, chubby round ones are mature, so they get thrown away.

You can never go wrong with this vegetable because kundru goes well with both Gujarati kadhi, dhal bhatt or alone. Superb!