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Tindli Palak Sabzi

VIEWS 2069

Energy (kcal) - 82

Protein (g) - 1

Carbohydrate (g) - 5

Fat (g) - 2.5

Khyati's Health-O-Meter Says:

Ivy gourd is a good source of several micronutrients, including Vitamin A and beta carotene. It has been shown to have hypoglycemic and antioxidant properties. Spinach is a great non-heme source of iron. It is also one of the best sources of dietary magnesium, which is necessary for energy metabolism, and maintaining muscle and nerve function.

INGREDIENTS:

  • Ivy gourd [chopped vertically] - 50 g
  • Spinach bunch [chopped] - 1 cup 
  • Cumin seeds - ½ tsp
  • Ginger [chopped] - 1 tsp
  • Garlic [whole] - 6 to 8 cloves 
  • Green chillies [chopped] - 1 tsp 
  • Onion [chopped] - 1 tbsp 
  • Asafoetida - ½ tsp
  • Red chilli powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Salt -  as per taste 
  • Lemon Juice - 1 tsp 
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Mix asafoetida in 1 tbsp water in a small bowl.  Step 2 Heat oil in a non-stick pan, and add cumin seeds, ginger, garlic, and asafoetida water.  Step 3 Add green chillies, and ivy gourd and mix well.  Step 4 Finely slice the onion and add to the pan and mix. Cover and cook for 4-5 minutes, stirring occasionally.  Step 5 Finely chop spinach and set aside.  Step 6 Add red chilli powder, turmeric powder, and salt to the pan and mix well. Cover and cook till ivy gourds are cooked. Step 7 Add spinach and cook further for 4-5 minutes. Add lemon juice and mix well. Transfer into a serving bowl and serve.

Tindli Palak Sabzi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2069

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