Cut green chilli in to half, cut tomato in to big pieces, garlic, peel wash and cut ginger big pieces as well.

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Grind the spices to a fine paste.

Parval wash and remove the edges from both sides of the gourd [parval] then peel. Cut in to medium size.

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Heat oil in a pan add jeera and asafoetida.

After jeera is roasted add onion stir until it turns translucent.

Add turmeric powder, coriander powder and fry the spices a little in a small flame.

Add tomato - garlic - ginger paste, red chilli powder and fry a bit.

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Now add parval and salt.

Pour ½ cup water to the curry, cover with a lid and cook for 15 minutes on a medium flame until parval become soft.

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Check the curry and stir every 3 - 4 minutes.

Now add garam masala and coriander leaves stir well.

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Remove into a serving bowl and serve with roti, naan as our choice.