Soak the tamarind in water for 10 minutes. Extract the juice and set aside.
Peel and chop the onion into small pieces and set aside.
Heat oil in a vessel and add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter.
Then add hing, curry leaves, chopped onion and slit green chilli to it and fry until they are translucent.
Add chopped ivy gourd and turmeric and fry for a couple of minutes.
Now add little water, cover the vessel and cook till the pieces are half cooked.
Then add the chopped tomato and let it cook completely. Add a little more water if needed.
When they are soft, add the tamarind extract, salt, jaggery, red chilli powder and water (adjust to desired consistency).
Dilute the rice flour in little water and add it to the ivy gourd mixture.
Combine and let it boil for 8 – 10 minutes.
Turn off the flame and serve hot with rice.