Garlic Tindora (Ivy Gourd) Curry

(From Banu's Cookbook)

Ingredients:
1 Medium Onion Chopped Lengthwise
2-3 cups of Tindora (Ivy Gourd) chopped Length wise
4-5 Cloves of Garlic chopped fine
2-3 Tsp of Multi Purpose Curry Powder
Salt to Taste
Oil for Sauteeing
1 Tsp of Cumin Seeds
1 Tsp of Mustard Seeds
1 Tsp of Turmeric Powder
1 Tsp of Jaggery or brown sugar
A few curry leaves

Method:
1. Heat the oil in a pan. Add mustard seeds. Once the mustard seeds splutter, add the cumin seeds, curry leaves and chopped garlic.
2. Saute for a few seconds and then add the chopped onion. Saute for a few minutes until the onion starts turning translucent. Add turmeric and the chopped Tindora and mix well. Saute until the Tindora is almost done.
3. At the point, add the curry powder, salt and Jaggery. Mix well and cook until Tindora is fully cooked and the curry is ready to be served hot with rice or chapathi.

Notes:
1. I like Tindora chopped lengthwise in 4 pieces, but if you would rather have it chopped or cut in rounds, you can do that as well. Taste does not change.
2. If your are not cutting your Tindora lengthwise, then you can even chop the onion to keep the uniform look.
3. If you are a garlic lover, you can add more cloves of garlic. It gives a good kick to the curry.
4. You can use MTR Sambhar powder or regular chilli powder also in lieu of Multi Purpose Curry Powder. Also you can add extra chilli powder along with Multi Purpose Curry Powder.