This side dish is prepared using Ivy Gourd.

Ingredients:
2 Cups Thondekayi / Tindora / Ivy Gourd, pieces
1 Big Onion, Chopped finely
2 – 3tbsp Oil
1tsp Saunf / Fennel Seeds
¼ tsp Turmeric Powder
1tsp Jeera / Cumin Seeds
1tsp Mustard
Few Curry leaves
Begonia flower for garnishing (Optional)
Salt to taste
For the masala:
½ Cup Grated Coconut
4 – 5 Green Chilies
4 Sprigs Coriander Leaves
1” Ginger
3 – 4 Pods Garlic

Method:
Grind the ingredients for the masala to a paste using little water. Heat Oil and add Mustard Seeds, Jeera, Saunf, Turmeric Powder, and Curry Leaves. Add Onion and the masala paste and stir fry until the rawness disappears.

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