Chikhalwali Bhaji

Method

Peel the ridge gourd, remove seeds, and cut into thin roundels or julienne. Heat groundnut oil in a large pan and add mustard seeds until they splutter. Add asafoetida and finely chopped onion, cooking until softened. Add the ridge gourd pieces along with turmeric powder and salt, stirring well to coat. Cook on medium heat for 8-10 minutes, stirring occasionally, until the gourd becomes tender and begins to release moisture. Add grated coconut, green chillies split lengthwise, and jaggery, then cook for a further 3-4 minutes until everything is well combined and the vegetable is cooked through but still has slight bite. Finish with fresh coriander leaves and serve warm as an accompaniment to rice or roti.