Start by washing your Tindora and slicing it. I like them round but you can slice them longways into 8's. This part takes the longest hence why the prep time is longer on this recipe

Thinly slice your onion. Chop your tomatoes into small cubes and drain your sweetcorn.

Heat a thick based pan then add in oil. Let the oil heat up and then add in your dry whole spices (cumin, mustard seeds, fenugreek and asafoetida). As soon as these hit the oil it should sizzle and may splatter.

Add your sliced onions within 30 seconds. Stir and let this cook until transparent.

Now add in your ginger garlic paste and crushed green chilli, stir and cook for 1 minute.

To this mixture add in your masala dabba spices ( dhana jiru, garam masala, haldi, red chilli powder and salt). Stir let this cook for 30 seconds to release the flavours.

Add in your chopped Tindora and Drained sweetcorn and combine. Cover the pan so the steam aids in the cooking process. Cook for 10 minutes and mix to ensure it does not stick to the bottom of the pan.

Now add in the chopped tomatoes, combine and let this cook covered, ensuring you stir ever 10 minutes.

Cook until the Ivy Gourd is soft and the tomatoes are soft too. The tomatoes will release some water and steam to enabling the cooking process.

Sprinkle your chopped coriander and stir through before enjoying.