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Tindli Palak Sabzi

VIEWS 125
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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.
Recipe Category:
Sabzi
Recipe Title:

Tindli Palak Sabzi

Recipe Views:
125
Recipe Type:
Veg
Recipe Kcal:
82

Energy
(kcal)

1

Protein
(g)

5

Carbohydrate
(g)

2.5

Fat
(g)

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.
Recipe Title: Tindli Palak Sabzi
Recipe Category: Sabzi
Recipe Views: 125
Recipe Type: Veg
Recipe Kcal:

Energy 82 (kcal), Protein 1 (g), Carbohydrate 5 (g), fat 2.5 (g).





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.

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Tindli Palak Sabzi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 125
COMMENTS 0

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