Kundru or tendli is a type of ivy gourd. I have heard many different names for it in India regionally. I love to eat it stir fried with onions or just slow cooked till it becomes caramelized and crispy. Apart from the taste it is good to know that this gourd is considered beneficial in lowering blood sugar.
kundru/tendli sliced lengthwise
1/2 teaspoon turmeric powder
1/2 teaspoon mustard seeds
red chilli powder (I used 2 teaspoons, adjust according to liking)
dry mango powder/amchur or juice or lemon
1 teaspoon garam masala or chaat masala (optional)
salt to taste
Oil for cooking (about a tablespoon)
Heat oil in a non-stick pan. Add the mustard seeds and once they pop, slide the sliced vegetable in the oil. Mix well so that oil coats the vegetable. Now add salt and turmeric powder. Cook uncovered, stirring occasionally until kundru starts wilting. It will reduce in quantity as the water from it dries out so be careful while adding salt. Once the vegetable is soft and slightly caramelized, sprinkle the chilli powder, garam masla and dry mango powder. If not using mango powder then squeeze the juice of lemon after transferring it to a glass bowl.
Serve with parathas, roti or plain rice.