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| 12. Ivy Gourd-Garlic Veg ( Tindli Lahsooni) |
| Ingredients |
Amount |
| Tondli small size |
40-42 (200 g) |
| Garlic |
10-12 cloves (5 g) |
| Ginger |
1 inch piece (1-2 g) |
| Cumin seeds |
½ tsp (1 g) |
| Red chilies dry (Optional) |
1-2 piece |
| Coriander powder |
1½ tsp (3 g) |
| Turmeric powder |
A pinch |
| Oil |
1 tbsp (15 ml) |
| Salt |
As per doctor’s recommendation |
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| Method |
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Wash ivy veg (Tondli) and then cut into quarters lengthwise. Boil it in water for 5 minutes. Discard water. Keep ivy veg(tondli) aside. |
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Peel, wash and pat dry garlic. Peel, wash ginger and grind with 5 cloves of garlic to paste. Cut remaining garlic in to two half. Clean, wash and chop coriander leaves. |
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Heat oil in a pan, add cumin seeds, whole red chilies broken in to two and ginger garlic paste. Cook for a minute. |
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Add remaining garlic. Cook for a minute to light brown them. |
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Add ivy veg (tondli) and cook, stirring continuously, until they are crisp. |
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Add coriander powder, turmeric powder and salt. Mix well. |
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Cook for more five minutes by reducing heat. |
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Remove from heat, garnish with fresh coriander leaves and serve with phulka or chapatti. |
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| Serving- 2 portions |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 Portion |
98.23 |
1.81 |
4.7 |
7.9 |
2.1 |
2.1 |
50.3 |
0.68 |
63.8 |
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Suitable for renal failure patient’s. |
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Suitable for diabetic patient’s. |
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