Process
In a kadai heat oil and add mustard seeds, cumin seeds, ginger, green chillies, curry leaves saute for half a minute.
Now add peanuts and saute for half a minute on medium heat and then add grated coconut and saute for a minute.
Then add the asafoetida, degi red chilli powder, turmeric powder, coriander powder and saute until fragrant.
Now add the ivy gourd (tendli), salt and mix everything properly then cover and cook for 5-7 minutes on medium heat.
Remove the lid and add coriander leaves, grated coconut, lemon juice and give it a final mix.
Serve hot in a serving plate and garnish with coriander leaves and fresh grated coconut.
