Grind the ingredients under section "-- Grind to coarse --" to a coarse.
Split the ivy gourd into 2 vertical pieces.
In a pan heat oil add mustard seeds, black gram, curry leaves; once the mustard seeds stop splattering add ivy gourd and sauté. Once the ivy gourd is half cooked, add ground coconut, salt, turmeric powder and cook for 5 more minutes.
Once the raw coconut raw smell is gone remove from stove and serve.
ivy gourd poriyal will be the best when ivy gourd is cooked 80%. Yummy and crunch.