Wash ivy gourd, trim the edges and slice to ¼” circles.
Heat oil in a pan, add cumin, curry leaves, green chilies and let cumin change color.
Add onion and saute until soft.
Throw in garlic and let fry for few seconds until light brown.
Add chili powder, salt, turmeric and mix well.
Reduce the flame, add ivy gourd and mix until seasoning coats all the pieces. Increase the flame and stir fry for a minute or two.
Cover and cook on medium to medium low flame for 5 - 7 minutes until ivy gourd is soft. Stir once or twice in between, for even cooking.
Uncover and continue to cook for few minutes or until ivy gourd is fried. I did not fry it for too long as I wanted crunchy pieces of ivy gourd.
Taste and adjust salt and chili powder to taste.
Turn off the heat, transfer to a serving bowl, garnish with cilantro and serve with either rice or roti.