First, wash, peel and chop the sponge gourd/ galka.

Heat oil in a pan, add mustard seeds, cumin seeds and asafoetida and add chopped galka. Add turmeric and salt (add salt carefully as the chutney contains salt) first. When it becomes a little soft, add garlic chutney, chilli powder and dhaniyajeera powder,mix it well.and let it cook till galka soften.

This curry does not take much time to cook. And there is no need to add water because of the galka release its own water.Add coriander and removefromheat..This instant curry is ready.