Recipe Cook Time
Peel and chop the vegetables into pieces about 1 cm thick.
Discard hard seeds if any.
Place the chopped vegetable in water till ready to use.
Heat the clarified butter in a kadahi and add the asafoetida and the cumin seeds.
As the seeds splutter, add the ginger; saute a little and add the chopped snake gourd; stir-fry over high heat till it looks glossy.
Add the chilli powder, coriander powder, salt, garam masala, mango powder and sugar and mix well and lower the heat.
Cover and simmer till cooked, stirring a few times to avoid scorching.
You may need to add a little water if it sticks to the pan.
When soft and cooked through, serve garnished with fresh coriander leaves.