Kundru(Tendli/Ivy Guard )ki sabji

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Ingredients: 

 
Kundru (Ivy guard/ tendli ) 250 grams
Carrot 2 nos 
Onions 2 nos
Fresh grated coconut 4 to 5 tablespoons 
Curry leaves 7 to 8
Mix masala ( garam masala powder + red chilly powder )2 tablespoons
Salt to taste 
For tempering : Musterd, cumin , turmeric and asafoetida 
Oil 4 to 5 tablespoons
Water 1/2 cup 

Preparation:

Wash and chop the Kundru into 2 to 3 pieces. We have to wash these pieces as the kundru releases starch.Soak these pieces into the water.Now chop the onion finely. Cut the carrot and make medium size pieces. Grate the fresh coconut.
Keep the pressure cooker on the  medium gas flame.When oil is hot add the oil.Temper with Musterd seeds cumin seeds turmeric and asafoetida powder. Saute for a minute. Then add the onions and fry till they get transperent. Then add soaked kundru pieces and carrot pieces, and stir it for 2 minutes. Now add salt, mix masala and saute for another 1 minute. Now add fresh coconut and mix all.Add 1/2 cup of water and mix it again. Close the lid of pressure cooker and let all the vegetables cook on a medium gas.After 2 or 3 whistles you can feel the aroma of the veggies.Now slow the gas flame till one more whistle. Then switch off the gas and let the cooker be cool down. Now open the cooker and here , your Kundru ki Sabzi is ready ! 
You can adjust the water quantity as per your requirement. 

Serves:

2 to 3 












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