Ingredients for masala powder: 

• 1/2 tsp mustard seeds 

• 1 tbsp chana dal 

• 1 tbsp urad dal 

• 4 byadagi chillies 

• 4 guntur chillies 

• 1 tbsp dry curry leaves 

• 1 tbsp desiccated coconut  

Ingredients for ivy gourd stir fry: 

• 500g ivy gourd / thondekayi  

• 4 cups water 

• 1/4 tsp turmeric 

• Gooseberry sized tamarind  

• Salt to taste 

• 3 - 4 tbsp oil 

• 1/2 tsp mustard seeds 

• 1 tbsp chana dal 

• 1/2 tbsp urad dal 

• 1/4 tsp asafoetida/hing 

• 1 sprig of curry leaves

Method:

1. In a pan, add mustard seeds, chana dal, urad dal and roast until golden brown. 

2. Next, add dry chillies, dry curry leaves, dedicated coconut and roast until fragrant. 

3. Let that cool down completely, then coarse grind in a spice grinder. 

4. Cut the ivy gourd lengthwise, boil 4 cups of water along with turmeric and salt. 

5. Now add the ivy ground and cook for 10 minutes on medium-high heat. 

6. Once the ivy is ground cooked strain water. (Use the water to make soup or curry). 

7. In a small bowl soak the tamarind with strained water and extract the tamarind juice. 

8. In a large pan, heat oil and add mustard seeds.  

9. Once the mustard seeds stop spluttering, add chana dal, urad dal, and fry until fragrant. 

10. Now add hing, curry leaves and sauté. Add in the masala powder and fry for a minute on low heat. 

11. Next, add salt and tamarind juice, mix for a minute. 

12. Add cooked ivy ground, stir well and cook for 2 to 3 minutes or until well coated. 

13. Serve hot with rice, chapati or dosa.

Rice

Chapati

Dosa