1. thoroughly wash 250g tendle (ivy gourd)
2. prepare tendle
   • chop the two tips
   • smash slightly with stone
3. in a wok heat a spoon of oil
4. add 1 spoon mustard seeds and fry until spluttering
5. reduce heat and add
   • 2 dry red chillies
   • 6-7 crushed cloves of garlic
6. once garlic is slightly brownish, add tendle and mix
7. cover and cook for 5 minutes
8. add 1/2 cup water, mix, cover and cook for 15 minutes (mix occasionally)
9. add
   • crushed jaggery (2cm cube)
   • salt to taste
10. mix
11. if water still remains, increase heat to medium high
12. occasionaly stir and cook until tendle is slightly charred

Asafoetida variation

Instead of garlic, add 1/4 spoon asafoetida.