Hindustan Times
Kundru or ivy gourd is an integral part of Indian cuisine and is known by different regional names like tendli, kovakkai, dondakaya, tindora, tonde kayi, toruni, to name a few, across Gujarat, Goa, Tamil Nadu, West Bengal, Bihar, and Karnataka. While the unique taste of kundru dominates any preparation, different kinds of tadka and regional ingredients may lend slightly different …
