Step-by-Step Instructions

1. 1.Fry the Ivy Gourd

   Heat 1 tsp of oil in a pan. Add the 250 grams of sliced ivy gourd and stir-fry for 2-3 minutes until slightly tender. Keep it aside for later use.

2. 2.Prepare the Masala Base

   In the same pan, heat 1 tbsp of oil. Add 1/2 tsp cumin seeds, 1/4 tsp fennel seeds, 1 tsp gram dal, 4 cloves, 1 inch cinnamon, and 1/8 tsp fenugreek seeds. Stir for a few seconds. Then add 1 fine chopped onion and 8-10 garlic cloves. Stir-fry for 1-2 minutes until the onions are translucent.

3. 3.Cook Tomatoes and Tamarind

   Add 2 fine chopped tomatoes to the pan and fry for 1-2 minutes until the tomatoes soften. Add 1/2 lemon-sized tamarind and mix well. Let the mixture cool down completely.

4. 4.Grind the Masala Paste

   Transfer the cooled masala mixture into a mixer jar. Grind it into a smooth paste.

5. 5.Prepare the Tempering

   Heat 2 tbsp of oil in a clean pan. Add 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1 green chilli, and some curry leaves. Add 1 tsp ginger garlic paste and fry until the raw smell goes away.

6. 6.Add Dry Spices

   Add 1 and 1/2 tsp chilli powder, 2 tsp coriander powder, 1/2 tsp pepper powder, and 1 tsp salt. Fry the spices for 1 minute.

7. 7.Cook the Gravy

   Add the ground masala paste to the pan. Fry it for 3-5 minutes on medium flame until the oil separates. Add 1 cup of water and mix well.

8. 8.Combine and Simmer

   Add the previously fried ivy gourd to the gravy. Stir well. Add 1 tsp jaggery powder and mix. Cover the pan with a lid and cook for 10-15 minutes on medium flame until the ivy gourd is tender and the gravy thickens.