• Crush tondekai using a pestle or back of a knife.
  

Cook tondekai/ivy gourd

• Add ivy gourd, water, salt, turmeric in a pot.
• Cover and cook.
• When half cooked, add the jaggery.
• Continue cooking until fork tender and turn off the heat.

Make coconut paste

• Defrost coconut if using frozen. If coconut is not at room temperature, it curdles on blending.
• In a blender/mixer add coconut, dry red chillies, tamarind, enough water and blend to a smooth paste.

Make kodilu/curry

• Add coconut paste into the cooked vegetable.
• Mix and add ¼-½ cup water if you find it necessary.
• Set pot on medium heat and bring to a boil stirring occasionally. Do not boil on high heat as coconut tends to separate.
• Taste and adjust salt.
• Simmer for 5 minutes stirring occasionally. Turn off the heat.

Oggarane, tadka, hot oil tempering

• Heat two tsp oil in a small pan.
• Add garlic.
• When garlic starts to brown, add the mustard seeds.
• When mustard splutters, add curry leaves and pour the hot oil over the curry.

Optional step

• Add a few more curry leaves into the curry.
• Top it with one tsp of raw coconut oil.