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
Mix asafoetida in 1 tbsp water in a small bowl.
Heat mustard oil in a non-stick pan, add cumin seeds, ginger, garlic and asafoetida water.
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.
Finely chop spinach and set aside.
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.
Transfer into a serving bowl, garnish with thin strips of red capsicum and serve hot.