1/2 kg louki (bottle gourd) chopped
1 1/2 table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1/2 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
1 Table spoon groundnut powder (dry roasted groundnuts,peeled and coarsely ground)
1 Tea spoon gud (jaggery) optional
1 table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Heat oil in a pan .
Add rai and hing.
Add louki, haldi, mirch, dhania powder, garam masala and groundnut powder.
Cover and allow it to cook.
Add gud and cover and cook for 1-2 mins.
Garnish with hara dhania and serve with roti.