Preparations:

Take Ivy gourds into a bowl and add water. Wash well the Ivy gourds rubbing between fingers. Take one Ivy gourd and cut the end portions. Vertically cut the Ivy gourd till three-fourths its length. Take care not to cut till the end. Turn the Ivy gourd upside-down and cut vertically three fourths its length—take care to cut in the opposite direction to the previous cut. Observe that Ivy gourd is cut into two parts without getting separated. In this similar way cut the end portions of all Ivy gourds and make slits as mentioned above.

Peel onions and chop them into small pieces.

Remove stalks of red chilies and break them into small pieces.

Method:

Take a microwave safe bowl and add the slit Ivy gourds. Sprinkle 1/2tsp salt and pour 1 1/2tsps oil on the Ivy gourds. Toss and coat the Ivy gourds with oil and salt. place this bowl in microwave oven and cover it partially. Cook the Ivy gourds on high power for 5 minutes. Allow 5 minutes standing time before removing the bowl from oven.

Meanwhile let us prepare Ullikaram (onion spice mixture).

Heat a pan and add cumin seeds and red chili pieces. Fry stirring on low flame for 1 1/2Minutes or till cumin splutters. Take the roasted cumin and red chili pieces into a dry mixie jar and add turmeric powder and salt. Grind the spices coarsely and transfer it into a plate. In the same mixie jar add onion pieces and grind coarsely. Add the roasted cumin-chili powder and mix well. Ullikaram(onion spice mixture) is ready.

After removing the bowl from microwave oven observe that Ivy gourds are softened. Also observe that water oozed out of the vegetable—do not throw away this water.

To make this curry use a flat pan. Here I have used a cast iron flat pan to make this curry. Heat the pan and add oil to it. When oil is hot add softened Ivy gourds along with the water oozed. Mix well to coat oil on all the Ivy gourds. Spread the Ivy gourds evenly in the pan—try to arrange them in a way so that each Ivy gourd touches the pan. Cover the pan and cook on medium flame for 6 minutes stirring after every 2 minutes. After 6 minutes remove lid and stir once. By this time Ivy gourds are cooked and slightly fried. Add the Ullikaram (onion spice mixture) and mix well. Take care that each Ivy gourd is coated with onion spice mixture. Cook uncovered stirring in between till moisture evaporates from the curry. Fry the Ivy gourds stirring in between till onion mixture turns golden brown in color and the curry looks dried and fried. Transfer to a serving bowl and serve with hot rice.

Onions naturally have a sweet flavor. The sweet flavor of onions mixed with roasted cumin gives a special flavor to the dish.