Soak cashews in warm, salted water for 10 minutes.

Wash ivy gourd, cut off ends, and slit lengthwise into quarters.

Heat coconut oil in a pan.

Add mustard seeds and let them splutter.

Add split urad dal and fry until golden brown.

Break dry red chilies into halves and add to the pan with curry leaves.

Fry briefly, then add cashews, ivy gourd, and turmeric.

Toss to mix with the tempering and sauté for a couple of minutes.

Add salt, sugar, and 1/2 cup of water; mix well.

Cover and cook on low heat for 15-20 minutes, or until ivy gourd is tender but slightly crunchy.

Add grated coconut and stir until all water evaporates.

Check salt and adjust spices as needed.

Let it sit for a minute before switching off the heat.

Serve hot with steamed rice and other South Indian dishes.