Ingredients:

• 2 cups – bottle gourd/doodhi (diced)
• 1 tbsp – oil
• salt to taste
• 1/2 tsp – cumin powder
• a pinch of Asafoetida
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1 tsp – Amchoor powder or 1 tbsp – Lime juice
• 1.5 tsp – coriander powder

Method:

1. Wash and peel the doodhi. Cut into small pieces.
2. Heat oil in a pan and add cumin powder and asafoetida.
3. Add turmeric powder and diced doodhi.
4. Add salt and stir well. Cover the pan and cook for 2-3 minutes.
5. Add the dry masalas, except amchoor/lime juice. Cook for 7-10 minutes.
6. Add amchoor or lime juice and stir well.

Recipe courtesy of Shweta Agrawal