Add ivy gourds to a large pot filled with water. Add 2 teaspoons of rock salt and a few tablespoons of vinegar. Let them rest for 5 to 10 mins. Rinse them well under running water.

Nip off both the ends and chop them to desired size. An easier way is to slice them in a food processer (with a slicing attachment) or dice them in a onion chopper (with a dicing attachment).

Heat oil in a pan, Add mustard and cumin.

When the seeds crackle, add curry leaves, green chilies and hing.

When the curry leaves turn crisp, add onions and fry until they turn slightly golden.

Add tomato, salt and turmeric. Saute until they become mushy and blend well with onions.

Add ivy gourd and fry for 2 to 3 mins on a medium high heat. Add red chili powder and saute for another 2 to 3 minutes.

Cover and cook on a very low flame stirring occasionally to prevent burning.

When the gourd is half cooked, add garam masala and saute for 2 mins. Taste test and adjust salt.

Cover and simmer until cooked & tender. Sprinkle coriander leaves and coconut. Stir well. Serve dondakaya curry with rice or chapathi.