heat 4 tbsp of oil, add cashew nuts, curry leaves and roast for a minute. Keep aside
add dried red chili, curry leaves, cumin seeds and sauté until they stop spluttering.
add sliced tindora/ivy gourd pieces and mix well.
cover and cook until they become tender or until the skin turns into olive green color.
mix in between.
remove the lid, add turmeric powder, salt as required, masala powder and mix well.
fry for 5 minutes on low heat. Add roasted cashew nuts and curry leaves.
turn off the heat.