In a pan heat oil; add mustard seeds, spit bengal gram. Once the mustard seed stop splattering, add shallot (sambar onion), dry chili, curry leaf and sauté until the shallot turns translucent (golden brown).
Now add the ivy gourd, turmeric powder, sambar powder, salt to taste.
Reduce the heat, sauté and cook until its cooked by adding little water time to time as needed and serve. NOTE: cook the poriyal as dry to your preferences.