– Heat the cast iron pan and add the oil. Add the mustard seeds, urad dal, chana dal, and asafoetida when the oil is hot. Let the mustard seeds splutter.
– Cook again until the ivy gourd crisps up. For a crispier version, reduce the heat to low and cook for a longer time. Turn off the heat and let it cook in the residual heat. Serve warm with rice and sambar/kuzhambu/rasam or with a variety rice of your choice.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.