Ingredients
– 250 g tindora (ivy gourd)
– ½ cup peanuts, roasted
– 1 tablespoon oil
– ½ teaspoon mustard seeds
– ½ teaspoon turmeric powder
– 1 teaspoon red chili powder
– Salt to taste
– 1 tablespoon lemon juice
– Fresh coriander leaves for garnish
Method
1. Rinse the tindora under water and slice them into small pieces.
2. Heat oil in a pan over medium heat. Add the mustard seeds. Wait until they begin to pop.
3. Stir in the turmeric powder, red chili powder, and salt. Mix quickly.
4. Add the tindora pieces to the pan. Cook for about 10 minutes or until they become tender.
5. Once cooked, mix in the roasted peanuts and lemon juice. Garnish with coriander leaves before serving.
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