Til Moongphali Aur Kundru Sabzi Recipe – Sesame, Peanuts And Ivy Gourd Stir Fry

Til Moongphali Aur Kundru Sabzi Recipe is a Sesame, Peanuts & Ivy Gourd Stir Fry. This is a simple stir fry recipe that is easy and quick to make too. This sabzi can go well with a complete vegetarian meal of a gravy and phulkas with salad or raita, or steamed rice and sambar. This is also a nice option for lunch box.  Course : Side Dish Ingridients : 400 grams Tindora (Dondakaya/ Kovakkai) , sliced to roundels 2 teaspoons Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 2 Dry Red Chillies 2 sprig Curry leaves 2 tablespoons Raw Peanuts (Moongphali) , coarsely ground 2 teaspoons Sesame seeds (Til seeds) , roasted 1/2 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1 pinch Turmeric powder (Haldi) Salt , to taste Instructions To begin making Til Moongphali Aur Kundru Sabzi Recipe (Sesame, Peanuts & Ivy Gourd Stir Fry), wash and thinly slice tindora/kundru and keep aside.Dry roast sesame seeds in a kadai till fragrant (just for a minute or so on medium heat) and keep aside.Heat oil in a wok/kadai and add mustard seeds, curry leaves, dry red chillies and let the mustard crackle.Once the mustard seeds have crackled add the sliced kundru and stir well on a high heat for 2-3 minutes.Now add turmeric powder, salt and let the kundru fry on low heat.Once the kundru starts getting tender, add coarselyr grounded peanuts, red chilli powder, coriander powder and give a nice stir.Cover the Moongphali Aur Kundru Sabzi with a lid and simmer and cook for till the kundru is cooked through.Once the Moongphali kundru sabzi is done, add roasted sesame all over and give a quick mix.Serve Til Moongphali Aur Kundru Sabzi along with Palak Dal, Boondi Raita and Phulka for an everyday meal.