Ivy gourd – 500g

Onion – 1 small, sliced

Ginger – 1 small piece, thinly cut

Green chilly – to taste

Turmeric powder – ¾ tbsp. + 1 pinch

Chilly powder – 1 ½ tbsp or as per taste + 1 pinch

Salt – to taste

Coconut oil

Tomato – 2

Coconut – ½ of 1, grated

Vinegar

Mustard seeds – ½ tbsp

Shallots – a few, chopped

Curry leaves