NDTV publishes a recipe for kundru sabzi, a quick stir-fry made with bottle gourd (kundru). The dish is described as a “dry” preparation, meaning it is cooked without adding water, which helps keep the final texture crisp. The recipe uses mustard oil as the main cooking fat and includes roasted gram flour to add crispness and flavor. The preparation is presented as fast and suitable for short cooking times, emphasizing that the sabzi is ready in minutes. Overall, the articles focus on the method and key ingredients that contribute to the dish’s spicy, crispy character, rather than on any broader news context. Both versions of the NDTV content present the same core description of the recipe, including the cooking style (dry stir-fry), the use of mustard oil, and the addition of roasted gram flour for a crunchy texture.