Wash and trim 500 g ivy gourd, then slice them thinly lengthwise.
Heat 30 g ghee in a pan over medium heat.
Add 5 g mustard seeds, 10 g urad dal, 5 g curry leaves, and 1 g asafoetida to the hot ghee.
Sesli anlatım, porsiyon ayarı ve daha fazlası
