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Ivy Gourd Sabji

Tindly with mixed spice mix

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

Ingredients vegetarian 4 servings

    • 2 cups Ivy Gourd
    • 4-5 tsp Vegetable Oil
    • 1 tsp Mustard seeds
    • a pinch of Asafoetida (hing)
    • 1 tsp Channa dal
    • 1 tsp Urad dal
    • 2 tsp Vangibath spice mix
    • 2 tsp Sambar masala
    • 1/4 tsp Turmeric powder
    • 2 tbsp Peanut powder
    • Salt to taste


    1. Cut Ivy Gourd ends & cut lengthwise into quaters.
    2. Heat Oil in a kadai. Add Hing & Mustard seeds. Once the seeds crackle, add Channa dal, Urad dal & Turmeric powder.
    3. When the seeds turn light brown, add the cut Ivy Gourd & Salt. Add little water. Mix well. Cover a plate & cook till
      soft on Medium flame.
    4. Add Sambar masala, Vangibath Spice mix & Peanut powder. Mix well & cook for 2 mins. Serve hot with steamed Rice or Chapati.