Wash tindora very well under running cold water and let the excess water drain out.

Now cut the head and tail (top and bottom part) and discard them. Cut the ivy gourd vertically into half and then make thin slices out of it. Chop all of them same way.

Now wash and peel the potato. Cut into sticks. Make sure the size is similar to tindora.

Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

Then add turmeric powder. Immediately add sliced ivy gourd and potato. Mix well.

Add salt and spice powders. Mix well, Make sure all the masala is coated to veggies.

Cover it with lid. Lid should have slight high edges on sides or rim.

Pour about half a glass of water. Water is added on the lid ,not in the kadai. As water heats up, it evaporates and steam will create in the pan which help to cook the veggies and keep them moisten.

Let the veggies cook with steam. If water dries out, add some more water and continue cooking till veggies are done.

You have to stir once by lifting the lid carefully (make sure water does not go into the kadai or pan).

Check by breaking a tindora or potato with a spatula. If it break easily without any effort means, it is cooked and tender.

Add garam masala powder and stir.

Lastly garnish with chopped coriander leaves.