Add split chickpeas & Bottle gourd a pressure cooker and cook for 4 whistles... & other side soaked kokam ful in1/4 cup water

Once the pressure cooker cools down, heat oil in a pan. When the mustard seeds splutter, add cumin seeds, followed by crushed ginger-green chilies, cloves, whole red chilies, and asafoetida (hing). Add a little red chili powder, then add the splitchickpeas mixture. Pour in kokum water. Meanwhile, prepare the serving dish.

Once it boils, add jaggery, salt, chili powder, turmeric, and garam masala. Let the gravy thicken, then turn off the gas. Transfer it to a serving bowl and garnish with basil leaves."

Now transfer it to the serving dish.