Pick and rinse 400 grams firm green ivy gourds. Wipe off excess moisture and cut each dondakaya into half. You can also slice them into roundels. Set aside the sliced tindora.
Heat 2 tablespoons oil in a heavy pan, preferably cast iron. Add mustard seeds, urad dal, cumin seeds, chana dal, curry leaves and saute well.
Add the sliced tindora or kovakkai to the tempering and mix well. Saute in high heat for 2-3 minutes continuously.
Now add red chili powder or sambar powder, salt, turmeric powder and a pinch of sugar. Mix well and saute to combine the spice powders to the vegetables.
Now cook until kovakkai gets well cooked and roasted for 15-20 minutes in medium heat, keep the pan uncovered.
Serve kovakkai fry warm with rice, dal or sambar.