The traditional culinary heritage of the Bastar region is known for its unique simplicity and robust flavours. Among the various local delicacies, the preparation made with ivy gourd, locally known as kundru, and black gram stands out as a major favourite. This rural recipe is not only simple to put together but also offers a distinct taste that relies heavily on minimal ingredients and very few spices.
Popularity And Seasonal Appeal In Rural Households
This traditional dish holds a special place in the daily diet of tribal communities and local villagers. During the rainy season, when kundru grows in abundance across the region, households frequently prepare this vegetable. The culinary tradition continues well into the early winter months as long as fresh produce remains available in local markets. For anyone looking to try something different from regular everyday meals, this rustic preparation serves as an ideal choice.
Step-By-Step Preparation Method
Creating this authentic dish at home involves a very straightforward cooking process. First, heat some cooking oil in a pan or kadhai. Once the oil is sufficiently hot, add cumin seeds, chopped onions, and green chillies, and sauté them until they turn golden brown. Following this, add the chopped kundru and black gram into the pan and stir for a short while.
Next, incorporate turmeric powder, red chilli powder, and salt according to taste, ensuring the spices coat the vegetables evenly. Afterwards, mix in chopped tomatoes. Once the tomatoes are added, lower the heat and let the mixture cook slowly on a gentle flame for approximately 20 minutes. After twenty minutes of slow cooking, remove the pan from the heat source. The wholesome kundru and black gram dish is now ready to be served hot alongside freshly made rotis or steamed rice.
