Ivy Gourd Vegetable in Chickpea Flour - Besani Kundru/Tindora/Kovaki

Besani Kundru/Tindora/Kovaki (Ivy Gourd Vegetable)

"Kundru (Ivy Gourd)" is a tropical vegetable from the family of "pumpkins". It's available in many parts of the world including India, China, Indonesia, Philippines, Malaysia, etc. It has a very high content of water, complex carbs, iron and vitamins. A lot of people in India believe that it also regulates the blood sugar level in our body. 
Since it has a high water content, it's very mild in flavor hence it's easier to make it into curries, dry vegetables OR fritters. Initially I was not a big fan of this vegetable as it didn't tasted very well however having it few times in different preparation, made it one of my fav vege and I specially love "Besani Kundru" for which the recipe is mentioned below:

Serves: 4

Serving Suggestion: This is a side dish to be served along with entree.  

Tools:

1 Large nonstick wok

Ingredients:

1½ Cup Ivy Gourd – Cut into small round pieces- (Indian Name – Kundru)

½ Cup Gram Flour – (Indian Name – Besan)

4 Tbsp Oil (U can use any oil )

2 Tbsp Fresh Coriander - Chopped

Powdered Spices:

2 Tsp Coriander Powder - (Indian Spice Name – Dhania Powder)

2 Tsp Cumin Powder - (Indian Spice Name – Jeera Powder)

2 Tsp Garam Masala Powder

2 Tsp Red Chili Powder

2 Tsp Powdered Salt (As per your taste)

Method: 

1. In a large non-stick wok, heat oil and add Kundru and all the powdered spices. Saute on high flame for 4-5 min till the vegetable tenderize.
2. Lower the flame to medium and sauté for 7-8 more min.
3. Now sprinkle Besan to the vegetable, mix well and sauté for another 5-6min till the vegetable become crispy.
4. Add fresh coriander, mix well & Serve Hot.