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Ivy Gourd Sabji
Tindly with mixed spice mix
Recipe by
Mrs.Soujanya Hariprasad
of Santa Clara, US
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3
likes
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
Directions
Cut Ivy Gourd ends & cut lengthwise into quaters.
Heat Oil in a kadai. Add Hing & Mustard seeds. Once the seeds crackle, add Channa dal, Urad dal & Turmeric powder.
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.
Add Sambar masala, Vangibath Spice mix & Peanut powder. Mix well & cook for 2 mins. Serve hot with steamed Rice or Chapati.
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