Take 1/2 kg ivy gourd wash it properly then wiped with clean cloth. Then cut it into thin slices. Once it is done then keep aside.

Roast all the dry ingredients in a oven. Cool it and grind it coarely. Then add left over coconut chutney, tomato, haldi powder and grind it into fine paste

Boil the kundru in a cooker for 1 whistles. After 1 whistles switch off the flame. Cool it and take out the lid. Once it is done then keep aside. Now in a kadai add mustard oil When the oil is hot add mustard seeds, curry leaves let it crackle for few seconds. Then add chopped onion fry for few minutes.

Now I am going to add boil kundru. Fry for few minutes.

Then add the masala pate. Fry till the raw smell of maala goes off. Then add enough water. Cook till the kundru is tender and gravy. Once it is done then check it with a fork.