Ingredients

For the Masala:-

• 1/3 cup Fresh grated coconut
• 1/2 Onion (Sliced)
• 1 tbsp Oil
• 2 Dry Kashmiri Chillies
• 1/2 tsp Fennel seeds
• 4 Black Pepper Corns
• 1 tbsp Corainder seeeds
• 2 cloves
• 1/2 inch Cinnamon stick
• 2 Garlic cloves (roughly chopped)
• 1/2 tsp turmeric powder

Other Ingredients:-

• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 8 Fresh Curry leaves
• A Pinch hing (Asafoetida)
• 2 Green chillies (Slitted)
• 250 grams Tendli (Ivy Gourd/Tindora)
• 1/2 tbsp Jaggery (Or Sugar)
• Salt (as required)

Instructions

• 1 Wash, wipe and cut the tendli as shown in picture.
  
• 2 In a small skillet, add 1 tbsp oil and roast onion and coconut together. Once it turns nice and brown, keep it aside to cool.
  
• 3 In same skillet, dry roast remaining ingredients (all the spices) under ‘masala’, besides the garlic cloves. Once you get a nice aroma from the spices, keep them aside to cool.
  
• 4 In a mixer grinder, make a paste using the roasted coconut and spices along with turmeric powder and garlic cloves with sufficient water.
  
• 5 In a pan, add oil. Add mustard seeds, allow them to splutter. Add the green chillies, hing and curry leaves, and fry for a minute.
  
• 6 Add the masala paste and stir fry it for 2-3 minutes.
  
• 7 Add the tendli. Stir fry for 2-3 minutes.
  
• 8 Add 1 ½ cups water, cover lid of pan and cook for about 15 minutes till tendli is cooked.
  
• 9 Open lid of pan, and let gravy simmer till it gets semi dry. Serve with rotis or as a side dish along with rice.