Wash and cut semi thick round slices of the Ivy Gourd. You can cut thinner slices too. It's your choice altogether.
In a pan, heat some Ghee and add the Ginger Garlic paste. Saute it for a few seconds and then add in the Asafoetida and the Onions. Saute until translucent and now add the other ingredients as well. Saute until aromatic on a low heat. Cover and cook for nearly 10-12 minutes. Do not over cook it. It should retain the crunch. It will be done in 20-25 minutes. But if you want it a bit crunchier, stir fry for a little longer time.
Garnish with Coriander Leaves and serve hot. It goes very well with plain boiled Rice and Daal.
