Ingredients vegetarian 4 servings

• 2 cups Ivy Gourd
• 4-5 tsp Vegetable Oil
• 1 tsp Mustard seeds
• a pinch of Asafoetida (hing)
• 1 tsp Channa dal
• 1 tsp Urad dal
• 2 tsp Vangibath spice mix
• 2 tsp Sambar masala
• 1/4 tsp Turmeric powder
• 2 tbsp Peanut powder
• Salt to taste

Directions

1. Cut Ivy Gourd ends & cut lengthwise into quaters.
2. Heat Oil in a kadai. Add Hing & Mustard seeds. Once the seeds crackle, add Channa dal, Urad dal & Turmeric powder.
3. When the seeds turn light brown, add the cut Ivy Gourd & Salt. Add little water. Mix well. Cover a plate & cook till
   soft on Medium flame.
4. Add Sambar masala, Vangibath Spice mix & Peanut powder. Mix well & cook for 2 mins. Serve hot with steamed Rice or Chapati.

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