Garlic Tindora or Lehsuni Kundru Recipe with step by step photos. This is everyday spicy tendi ki sabji which can be enjoyed with chapati or parathas. Tindora or Ivy gourd is also known by different names like Kundru, Tondli, Toroda, Kunduri, Kovai, Kundri, Kovakkai, Kovakka, Dondakaya or also baby watermelon or little gourd. I often make tendli/ kundru at my home. I make stuffed tendli, tindora fry, garlicy tindora and also use them in sambhar. Everyday cooking is very simple but deciding the menu is very tough. Usually I make my weekly breakfast, lunch and dinner menu plans so that I can shop all the veggies and fruits which I need for full week.Garlicky Tindora
Talking about today’s tindora sabji recipe it is spicy and garlicky. If you do not like too much of garlic you can reduce the quantity of garlic. To make garlicky tindora first I made garlic and onion paste and then cooked tindora in this paste on slow heat till tindora absorbed all the flavors and got properly cooked.
Garlic Tindora
Ingredients
- 10 Garlic Clove
- ½ inch Ginger
- 18 Tindora
- ½ cup Onion fine chopped
- 2 Green Chilli
- 7 Coriander Strings
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- Salt
- Oil
Instructions
- Wash tindora/ kundru in water. Slightly chop the ends out. Cut each kundru vertically in 4 pieces.
- Chop onions fine. Cut ginger in coins. Slit green chilly, wash coriander strings and chop them. Cut half garlic cloves in small pieces and set everything aside separately.
- In a pan take 2 tsp of oil add non chopped garlic cloves(8), ginger coins, green chilly and onions.
- Saute till onions and garlic are nicely roasted and become light brown. At that time add salt and chopped coriander stings. Cook for few more minutes.
- Transfer this mixture to a bowl and let it cool down. Once mixture is cold enough grind it to a paste along with ¼ cup of water.
- Now in the same pan heat 2 tbsp oil at medium flame. Once oil is hot add cumin seeds and 2 cloves of chopped garlic.
- Cook till raw smell of garlic disappears. Now add onion paste and ½ cup of water.
- Cook for 3-4 minutes and then add turmeric powder and coriander powder. Mix well and add chopped tindora.
- Mix everything add ½ cup of water, cover and cook till tindora is cooked properly. If you think gravy is drying up while cooking add some more water in between.
- Here we do not have to overcook tindora we would keep them little crunchy. Garnish it with fine chopped coriander leaves. Enjoy this yummy lehsuni kundru with roti or paratha.
Notes
- Wash tindora/ kundru in water. Slightly chop the ends out. Cut each kundru vertically in 4 pieces.
- Chop onions fine. Cut ginger in coins. Slit green chilly, wash coriander strings and chop them. Cut half garlic cloves in small pieces and set everything aside separately.
- In a pan take 2 tsp of oil add non chopped garlic cloves(8), ginger coins, green chilly and onions.
- Saute till onions and garlic are nicely roasted and become light brown.
- At that time add salt and chopped coriander stings. Cook for few more minutes.
- Transfer this mixture to a bowl and let it cool down. Once mixture is cold enough grind it to a paste along with ¼ cup of water.
- Now in the same pan heat 2 tbsp oil at medium flame.
- Once oil is hot add cumin seeds and 2 cloves of chopped garlic.
Cook till raw smell of garlic disappears. - Now add onion paste and ½ cup of water.
- Cook for 3-4 minutes and then add turmeric powder and coriander powder.
- Mix well and add chopped tindora.
- Mix everything add ½ cup of water, cover and cook till tindora is cooked properly.
- If you think gravy is drying up while cooking add some more water in between. Here we do not have to overcook tindora we would keep them little crunchy.
- Garnish it with fine chopped coriander leaves. Enjoy this yummy lehsuni kundru with roti or paratha.
