Place a nonstick or Kadai on medium heat. Once it is hot, add oil and let it heat up for a minute.
3 tablespoon coconut oil
Then, add the mustard seeds and let them splutter. Add the chopped onions and fry till they turn translucent.
1 teaspoon mustard seeds, 1 onion chopped
Next, add the tindora. Mix well and cook covered over medium flame for about six to seven minutes or until tindora is cooked.
500 grams tindora
Now add the spice powders, and salt, and mix well.
½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, 2 teaspoon sambar powder, 1 teaspoon salt
Stir and cook for a minute or two on low flame or until the raw smell disappears.
Check for seasoning and add more salt if needed.
As the Ivy Gourd starts to soften, it absorbs the flavors. Now add lemon juice and remove from the heat.
2 teaspoon lemon juice
Tindora fry is ready to be served hot with rice, roti, or rasam and dal.