Tindli Palak Saag

Green becomes greener in this divine combination of ivy gourd and spinach. This recipe is from FoodFood TV channel

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Tindli Palak Saag
Main Ingredients Ivy Gourd, Spinach Leaves
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Tindli Palak Saag

  • 250 grams Ivy Gourd quartered vertically
  • 1 large Spinach Leaves leaves separated and blanched
  • 2 tablespoons Mustard oil
  • 1 teaspoon Asafoetida
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger finely chopped
  • 6-8 Garlic cloves
  • 2 Green chillies finely chopped
  • 1 medium Onion
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Dried mango powder (amchur)
  • to taste Salt
  • Juice of ¼ lemon
  • Thin strips of red bell capsicum for garnishing

Method

  1. Mix asafoetida in 1 tbsp water in a small bowl.
  2. Heat mustard oil in a non-stick pan, add cumin seeds, ginger, garlic and asafoetida water.
  3. Add green chillies, ivy gourd and mix well. Finely slice onion and add to the pan and mix. Cover and cook for 4-5 minutes, stirring occasionally.
  4. Finely chop spinach and set aside.
  5. Add red chilli powder, turmeric powder, dried mango powder and salt to the pan and mix well. Cover and cook till ivy gourds are cooked. Add spinach and cook further for 4-5 minutes. Add lemon juice and mix well.
  6. Transfer into a serving bowl, garnish with thin strips of red capsicum and serve hot.

Nutrition Info

Calories 548
Carbohydrates 44.3
Protein 13
Fat 35.4
Other Fiber Vitamin C- 344.4mg