This is a typical Gujarati Subzi which makes use of their traditional Masala. I got to learn quite a few dishes from my Gujarati neighbour who would send some over knowing my passion for cooking. Posting a simple yet delicious Ivygourd Subzi which goes well with both Roti or Rice.
- 250 gms Ivygourd
- 1 large Potato
- 2 tbsps Dhania/ Coriander Powder
- 1 tsp Jeera /Cumin powder
- 1 heaped tsp Chilly powder
- 1/3 tsp Haldi /Turmeric powder
- 2 tbsps oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera/Cumin seeds
- Coriander leaves for garnish
Wash and snip the ends of the Ivygourd. Slice lengthwise. Deskin and wash the potato. Slice it lengthwise too. Heat oil in a pan. Add the mustard and jeera. After they splutter add the chopped Ivygourd and potato. Drop in the chilly, turmeric, coriander, jeera powders and salt. Add a glass of water, cover and cook over a slow flame till done. Garnish with coriander leaves.
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