Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ivy gourd (kundru) in besan masala. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Ivy gourd (kundru) in besan masala is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Ivy gourd (kundru) in besan masala is something that I have loved my entire life.
Kundru (Ivy gourd) Masala is a simple but flavorful side dish. This humble vegetable is very easy to handle and there is almost no wastage as you don't need. Ivy Guards are also called Tindora in hindi, Dondakaya in telugu, Kovakkai in tamil.
To get started with this particular recipe, we have to prepare a few components. You can have ivy gourd (kundru) in besan masala using 12 ingredients and 9 steps. Here is how you cook that.
Ingredients
By neutralizing free radicals in the bloodstream. Learn how to make a delicious kovakkai masala using the healthy Ivy gourd. Bharwa Parwal is a dry vegetable prepared by stuffing parwals with dry masala that mainly consists besan and crushed peanuts, flavoured with basic spices. Kundru (tindora/tendli or ivy gourd) hasn't always been a vegetable I was fond of.
Instructions
Ivy gourd is a popular vegetable in African and Asian countries. This vegetable resembles watermelon and grows quickly as a climber. The stems of this climber plant and the leaves are cooked and consumed or added to soups. The raw leaves of ivy gourd or kundru have shown successful results. It has got tuberous root systems with green stems, ribbed when young, glabrous, with simple, axillary tendrils.
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