1. Lightly peel the skin of the ridgegourd and cut it into thin pieces of about 2in in length.

2. Cut the green chillies into small thin pieces (length should be about 1in.)

3. Heat the oil in a saucepan.

4. Put the Cumin seeds, fenugreek powder, turmeric, Asafoetida, ridgegourd pieces and the green chilli pieces into the saucepan and fry them.

5. Fry the sesame seeds seperately (without oil) and grind them into powder.

6. Fry the Mustard seeds seperately (without oil) and grind them into powder.

7. Remove the saucepan (in step 4) from the stove put it into a different container and mix with mustard and sesame seed powder along with some salt.

8. Add some lemon juice after allowing it to cool a little bit and garnish with coriander leaves.

This will make delicious side dish for any main course meal or snacks, including rice, chapati, puri, dosa and even bread.

Ridgegourd (fresh & small - about 12 inches) - 1
Fenugreek seed powder - 1/2 Tsp.
Til(Sesame seeds) - 4 Tsp.
Mustard seeds - 1 1/2 Tsp.
Green chillies/Hot pepper (Thai Hot) - 8
Few Coriander leaves (not stems)
Lemon juice - 2 Tsp.
A pinch of Turmeric
A pinch of asafoetida (Hing)
Cumin seeds (Jeera) - 1/4 tsp.
Oil to fry - about 2-3 Tbsp.
Salt to taste.