Wash and clean the ivy gourd thoroughly. Trim both ends and slice them into thin round discs for even cooking.

Add oil to a pan and once hot, add the sliced Tondli.

Add salt and garlic powder.

Cook uncovered over medium heat for 8–10 minutes, stirring occasionally to avoid sticking and to ensure even browning. Once the Tondli turns soft and slightly golden, transfer to a plate and set aside. Fry in batches if needed to avoid overcrowding.

In the same skillet used for frying Tondli, heat a little more oil over medium heat. Add ginger paste, minced garlic, and green chilies. Sauté for 1–2 minutes until fragrant.

Add onions: Stir in finely chopped onions and cook until they turn soft and translucent.

Stir in chopped tomatoes along with a pinch of salt. Sauté until they turn soft and pulpy. Add 1–2 tablespoons of water if needed to help them break down.

Add turmeric powder, coriander powder, cumin powder, and red chilly powder to the softened tomatoes. Pour in ¼ cup of water, mix well, and cook for another minute to let the spices blend into the masala.

Return the shallow-fried Tondli to the pan. Mix well to coat it with the masala and cook for 4–5 minutes on medium heat. Taste the bhaji and add more salt if needed.

Sprinkle garam masala and garnish with freshly chopped cilantro. Mix everything well until combined. Take it off the flame.

Serve this warm Kovakkai Poriyal (Tondli Chi Bhaji) alongside comforting Dal, with roti or rice.