Ivy gourd with potatoes

Ivy gourd also known as Tindora or Kundru or Tendli or Tondli in some Indian languages, is available in Indian stores. Tried a new recipe with chickpea flour and I was really happy with the outcome. 

2-3 tbsp mustard oil 

1 tsp cumin seeds 

1/2 tsp mustard seeds

A pinch of asafoetida 

1 large potato, cubed

2 cups sliced ivy gourd 

1 tsp turmeric pd

1-2 tsp chili pd 

1 tsp coriander pd 

1/3 cup chickpea flour or besan

Salt

1 tsp ghee

Chopped cilantro 

Heat oil, splutter  the mustard seeds and cumin. Add asafoetida, potatoes, salt and turmeric pd. Fry for 5 mins and then add the ivy gourd, chili pd, coriander pd. Cover and cook for 5-6 mins. Now add the chickpea flour, stir well, cover and cook till the vegetables are cooked. Top with ghee and coriander leaves. Serve with rice and daal.