Gather all the ingredients. Chop the tomato, onion, and cilantro. Peel and cut the ivy gourd and potato.

Heat 1 tablespoon oil in a skillet. Add cumin seeds, coriander seeds, and dried coconut. Sauté well. Add dried red chilies and garlic, and sauté.

Add the onion and tomato, and sauté until well cooked. Transfer the sautéed mixture to a blender jar and grind into a paste.

Heat oil in a skillet. Add mustard seeds, turmeric, and asafoetida for tempering. Add the potato and ivy gourd, and sauté well. Cover and cook until tender. Add the ground masala paste and mix well.