Soak the cashews in warm water and a little salt for about 10 minutes.
Wash the Ivy gourd and cut off the ends. Slit them lengthwise in quarters.
Heat oil in a kadai / pan. Once the oil is hot, add mustard seeds, urad dal and let them splutter. Throw in the broken dry red chillies into the kadai and add curry leaves along.
Add the cashew nuts, slit ivy gourd and turmeric. Toss the veggies and cashews to mix with the tempering. Saute 1-2 mins .
Add salt, jaggery, rasam powder and about 1/2 cup of water and mix everything well. Now cover and cook in medium heat for 15 minutes or until the ivy gourds are tender. Make sure not to overcook the Tindora . Both Tindora and cashew nuts should be soft but slightly crunchy.
Add grated coconut and allow all the water to dry up with stirring. Check for salt and adjust spices if needed, allow to sit for a minute and switch off.