Ivy gourd - Potato Subzi

Name: Ivy gourd - Potato Subzi
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gm ivy gourd/ tindi; 1 medium size potato; 1 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp cummin seeds; 1/4 tsp tumeric powder; 1 pinch asafoetida/hing; 1 pinch soda bi carb; 1 tsp red chilli powder; 1 tsp dhania jeera powder; 1 tbsp dry coconut powder; 1 tbsp sugar; 1 tbsp lemon juice; Salt to taste as required; Finely chopped green corainder leaves to garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#WIS
Simple subzi for every day lunch meal made from ivygourd ( tindi) and potato with regular spices...as side dish to serve with rotis.

Jasmin Motta _ #BeingMotta @cook_12567865

#WIS
Simple subzi for every day lunch meal made from ivygourd ( tindi) and potato with regular spices...as side dish to serve with rotis.

Saved

Ingredients

15 minutes

3 servings

200 gmivy gourd/ tindi
1medium size potato
1 tbspoil
1/2 tspmustard seeds
1/2 tspcummin seeds
1/4 tsptumeric powder
1 pinchasafoetida/hing
1 pinchsoda bi carb
1 tspred chilli powder
1 tspdhania jeera powder
1 tbspdry coconut powder
1 tbspsugar
1 tbsplemon juice
Salt to taste as required
Finely chopped green corainder leaves to garnish

Saved

Steps

15 minutes

1

Soak ivygourd for 10 minutes in water. Discard ends and chopped ivy gourd into length wise semi thick slices.
2

Wash, Peel and chopped potato into length wise semi thick slices.
3

In cooking pan add heat oil. Do tempering of mustard seeds, cummin seeds. Add tumeric powder and asafoetida.
4

Add chopped ivy gourd and potato. Add salt and soda bi carb sugar. Mix well. Add little water. Cover with water filled lid. On low flame cook till veggies are tender stirring in between.
5

Add red chilli powder,dhania jeera powder, coconut powder, lemon juice. Mix well. Cook for 2 minutes. Garnish with chopped coriander leaves.
6

Serve/ Relish Hot Ivy gourd- potato subzi in lunch meal as side dish with dal and rotis.