Tendli ki Sabzi

Ingredients

• 2 tbsp Oil
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 inch Ginger – chopped
• 2-3 fresh Green Chillies – chopped
• 1 sprig Curry Leaves
• 2 heaped tbsp Peanuts
• ⅓ cup fresh Coconut – grated
• ¼ tsp Asafoetida (Hing)
• ½ tsp Degi Red Chilli Powder
• ½ tsp Turmeric Powder
• ¼ tsp Coriander Powder
• ½ kg Ivy Gourd (Tendli) – sliced ​​(Tendli)
• Salt to taste
• 3 tbsp Coriander Leaves – chopped
• 2 tbsp fresh Coconut – grated
• ½ small Lemon Juice
• Fresh Coriander Leaves
• Fresh Grated Coconut

Steps

1. In a kadai heat oil and add mustard seeds, cumin seeds, ginger, green chillies, curry leaves saute for half a minute.
2. Now add peanuts and saute for half a minute on medium heat and then add grated coconut and saute for a minute.
3. Then add the asafoetida, degi red chilli powder, turmeric powder, coriander powder and saute until fragrant.
4. Now add the ivy gourd (tendli), salt and mix everything properly then cover and cook for 5-7 minutes on medium heat.
5. Remove the lid and add coriander leaves, grated coconut, lemon juice and give it a final mix.
6. Serve hot in a serving plate and garnish with coriander leaves and fresh grated coconut.