1 cup tindora (ivy gourd) - cut lenghtwise into 4 pieces
1 cup carrots - cut into the same size as the ivy gourd
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 teaspoons bhaji masala (http://merakitchen.blogspot.com/2012/10/bhaji-masala.html)
1/4 cup dessicated coconut
1/4 teaspoon asafoetida (hing)
1/2 teaspoon sugar
salt as per taste
1 tablespoon oil
In a frying pan add the oil. when it gets hot add the mustard seeds and let it splutter, then add the cumin seeds and in about 10 seconds add the tindora and the carrots and mix well so that each piece of carrot and tindora is coated in oil. Cover and let it cook for about 5 to 7 minutes on medium heat. Now add the sugar, the bhaji masala, the coconut, the asafoetida and salt as per taste and mix well. Cover and cook for about 10 to 15 minutes on medium heat till the tindora and carrots are cooked. serve with hot rotis and yogurt.
You can add more bhaji masala if you like, you can also add some chilli powder if you want to make it more spicy.