Tindora should be thoroughly cleaned in cold running water. Let any extra water drip off.

Cut off the top and bottom portions of the head and tail now, and discard them. Slice the ivy gourd thinly after cutting it in half vertically. Chop them all the same.

Peel and wash the potato right away. Sticks should be cut. Ensure that the size is comparable to Tindora.

On medium heat, warm up the oil in the pan. Add the cumin seeds after they are hot and watch them sizzle.

Add the turmeric powder next. Add the potato and ivy gourd slices right away. Mix well.

Sprinkle in salt and spice powders. Mix well, making sure that the vegetables are coated in the masala.

Put a lid on it. The sides or rim of the lid should have a somewhat high edge.

Half a glass of water should be poured. Not in the kadai, but on the lid, water is added. When water is heated, it begins to evaporate and create steam in the pan, which helps to cook the vegetables and maintain their moisture.

Allow steam to cook the vegetables. Add more water if the water starts to dry out and boil the vegetables until they are tender.

By cautiously lifting the cover, you must stir the mixture once (make sure water does not go into the kadai or pan).

Use a spatula to break a potato or tindora to check. It is cooked and tender if it breaks easily with no effort.

Stir in the garam masala powder.

Lastly garnish with chopped coriander leaves.