• Kundru curry. (Ainsley's Market Menu)Source: Ainsley's Market Menu

This curry is made with an interesting vegetable called kundru, it looks like a cucumber but unlike it's fresh, crunchy cousin this one gets cooked into curries and savoury dishes.






Skill level

Average: 5 (1 vote)


  • 2 tbsp olive oil
  • 1 white onion, sliced
  • 2 long red chillies, thinly sliced
  • 2 garlic cloves, roughly chopped
  • 1 ½ tbsp red curry paste
  • 1 tbsp finely grated ginger
  • 350 g pumpkin or butternut squash, skin and seeds removed cut into 2 cm pieces
  • 1 large eggplant, cut into 2 -3 cm pieces
  • 6 snake beans, cut into 3 cm pieces
  • 100 g kundru, cut into 2 cm chunks
  • 3-4 curry leaves
  • 400 g tin chickpeas, drained and rinsed
  • 270 ml coconut milk
  • Naan bread and coarsely chopped coriander, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat the oil in a large frying pan over medium heat and cook the onion for 3-4 minutes or until softened. Add the chilli and garlic and cook for 1-2 minutes, then stir in the curry paste and cook until fragrant. If at any stage the pan gets too hot, add a splash of water to bring the temperature down.

2. Add the ginger, pumpkin, eggplant and snake beans and stir to combine. Increase the heat to high and cook for 3-4 minutes. Add the kundru, curry leaves, chickpeas and coconut milk. Reduce the heat to low, cover and cook for 10-15 minutes or until the vegetables are tender, but still have bite.

Serve in warmed bowls scattered with chopped coriander and a few slices of naan bread on the side to mop up the delicious sauce.


Native to the Indian subcontinent, kundru is also known as Ivy gourd, tindora and tendali. Grown as a tropical vegetable, kundru look like small cucumbers and both the fruit and the leaves are edible.  

Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.