Wash & drain the gerkins. Remove ends (stalk & bottom) & gently mash each gerkin with a pestle. This is just to ensure that the spices enter the ivy gourd which would otherwise be bland. You can even slit them halfway, but the pestle is a far easier option.
In a pan (or a pressure cooker) add the ivy gourds and all the ingredients mentioned above. Stir & add about 2-3 tbsps of water. Cover the lid, add the weight (whistle) and cook on high flame. Turn off flame when the first whistle blows off.
Allow the weight to loosen, open, stir well to ensure all ingredients have been mixed properly.