Peel and chop the onions into pieces.
Heat 2 teaspoons of oil in a pan. Add and fry the chopped onions until light brown color. Turn off the flame and let them cool.
Grind the sauteed onions, turmeric, red chilli powder and tamarind extract into a paste and set aside.
Wash the ivy gourds and make a plus shape (+) slit. Keep one end intact.
Now stuff the prepared onion mixture into the ivy gourds.
Heat oil in a pan and add the stuffed ivy gourds carefully.
If you have leftover stuffing, add it into the pan.
Add a little salt and cover with a lid.
Let it cook over a low flame until soft.
Keep checking in between and turn the ivy gourds a little until they are evenly cooked.
Serve hot with rice and ghee.