Peanut Chutneywali Ivy Gourd/ Tindora Sabji

Name: Peanut Chutneywali Ivy Gourd/ Tindora Sabji
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gm ivy gourd/ tindora; 1 pinch soda bi carb; 1 tsp sugar; 2 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 pinch asafoetida; 1/4 tsp tumeric powder; 11/2 tbsp dry spicy peanut chutney (ready available); 1 tsp dhania jeera powder; 1 tsp jaggery; Salt to taste as required; 1 tsp lemon juice; Finely chopped fresh coriander leaves for garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#SSP
Simple ivy gourd/ tindora sabji flavoured with spicy dry peanut chutney!

Jasmin Motta _ #BeingMotta @cook_12567865

#SSP
Simple ivy gourd/ tindora sabji flavoured with spicy dry peanut chutney!

Saved

Ingredients

25-30 minutes

2 servings

200 gmivy gourd/ tindora
1 pinchsoda bi carb
1 tspsugar
2 tbspoil
1/2 tspmustard seeds
1/2 tspcumin seeds
1 pinchasafoetida
1/4 tsptumeric powder
11/2 tbspdry spicy peanut chutney (ready available)
1 tspdhania jeera powder
1 tspjaggery
Salt to taste as required
1 tsplemon juice
Finely chopped fresh coriander leaves for garnish

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Steps

25-30 minutes

1

Soak ivy gourd tindora for 30 minutes. Discard ends and slit lengthwise. Keep aside.
2

In cooking pan add heat oil. Do tempering of mustard seeds and cumin seeds. As splutter add asafoetida and tumeric powder.
3

Add chopped ivy gourd, salt, baking soda and sugar and 2-3 tbsp water. Mix well and cover lid filled with water. Cook till ivy gourd/ tindora tender.
4

Add dhania jeera powder, dry spicy peanut chutney, jaggery and lemon juice. Mix well and cook for few minutes. Garnish with chopped coriander leaves.
5

Serve Relish Delicious Peanut Chutneywali Ivy Gourd sabji with Chapati and Dal.