Heat oil in a wide skillet over medium heat.
Season with mustard seeds, cumin seeds and dry red chillies.
Once the mustard seeds splutter, add curry leaves.
Now add ivy gourd pieces, turmeric powder and required salt. Mix well.
Close the lid and cook, stirring occasionally.
Once the ivy gourd pieces turn slightly brown, add onions. It may take about 5 to 8 minutes.
Sauté till the onions turn brown for about 5 minutes.
In the mean time prepare garlic chilli powder.
For this take all the ingredients under the section “For the garlic chilli powder “ in an electric blender and grind for a minute to a coarse powder. Use this powder in the next step.
Now add 1 teaspoon of the garlic chilli powder prepared in the above step to the fry and stir for another 5 minutes or until the desired crispiness is reached.
Turn off the heat and transfer to a serving bowl.
Serve with roti
, chapathi, paratha
or along with rice and sambar
with a dollop of ghee