Monday, 15 May 2017

Kundru Aur Nariyal Ki Curry #sikandalouscuisine

I make this standard green paste of garlic , chillies , dhania leaves  to which I sometimes add curd and/or coconut. This is a very nice base for a chutney or can be used as a marinade , works well with just about everything. I have spread it on my cheese and tomato sandwiches . Here I used it with Kundru & Shallots .

200 Grams Tender Kundru - Cut lengthwise in two.
12-15 Whole Shallots.
Curry Leaves.
Coconut Oil- Prefered. 

Make Chutney:
8-10 Cloves Garlic.
5-6 Green Chilies.
1/2 Cup Dhania Greens.
2 Tablespoons Thick Yogurt.
Adjust your chutney flavors - chilies garlic etc. It should be spicy as it has to flavor all the vegetables.

1. Heat some oil , add curry leaves . Toss in kundru , cook 3-4 minutes , then add shallots and salt, cook covered till kundru is half done.
2. Add Chutney, mix well , cook covered till kundru is done . You can add some water / coconut milk to get a semi gravy if you like.
3. A good option is to drizzle some virgin coconut oil after taking the dish off the fire.

Came out light and delicious.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
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1 comment:

  1. Kundru (Ivy Gourd, Coccinia grandis) is considered an undesirable invasive plant in many places. Eating the fruit helps limit its spread, although the plant also reproduces vegetatively.