Soak both kinds of mustard seeds in water.

Take a pan. To the pan add ½ tablespoon of oil.

Once the oil is hot add the radhuni/methi seeds. As the seeds start spluttering add the chopped bottle gourd cubes.

Grind the soaked mustard seeds with some salt. (Blend the mustard seeds with little salt and leave it for some time. Salt removes the bitterness of mustard seeds)

Add salt according to taste. Remember you also have some added salt to the mustard.

Cover and keep cooking the bottle gourd till it becomes mushy.

Now add the mustard paste and a pinch of turmeric and cook until most of the water dries up.

Serve with rice