First of all trim the ends of spine gourds and slice them into thin roundels.

Then peel the potatoes and slice them into similar roundels.

Wash both the vegetables well, drain and keep aside.

Heat a pan with oil. Add mustard seeds and let them splutter. Add onion and saute till soft and translucent.

Now add spine gourd and potato roundels. Add salt, turmeic powder, chilli powder and mix well.

Cover the pan with lid and cook over low flame for a couple of minutes till almost done. Keep stirring in between to avoid sticking at the bottom.

Serve hot as a side dish with dal rice or chapatis.