Spiced Ivy gourd served as salad
- 1 cup Tindora, diced or sliced
- 1 teaspoon Oil
- 1 teaspoon Green chili, sliced
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida /hing
- 1/2 teaspoon Turmeric powder
- Heat oil. Splutter mustard seeds and asafoetida.
- Stir fry tindora and green chillies. Add turmeric powder and salt. Stir till tindoro is slightly tender.
- Serve Tindora Sambharo as side dish.