Sorshe Diye Kundri Recipe - Ivy gourds or tindora cooked with mustard paste.

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Main Ingredients : Tendli , Mustard paste

Cuisine : Bengali

Course : Main Course_Veg

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Sorshe Diye Kundri

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Sorshe Diye Kundri Recipe - Ivy gourds or tindora cooked with mustard paste.

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Tendli halved lenghtwise250 grams

  • Mustard paste 2 tablespoons

  • Oil 1 tablespoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar to taste

Method

Step 1

Heat oil in a non-stick pan and add onion seeds and sauté till fragrant.

Step 2

Add ivy gourd and sauté for a minute. Cover and cook for a few minutes, stirring once in a while.

Step 3

Add turmeric powder, salt and sugar.

Step 4

Mix well, cover and cook again for two minutes more.

Step 5

Add mustard paste and mix well. Cook for another minute. Serve hot.

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