Wash and peel turai with the help of a potato peeler.

Slice lengthwise and then make small cubes.

Heat ghee in the pressure cooker and add cumin seeds.

When cumin start crackling add asafoetida,green chilies and curry leaves.

Now add turmeric,chopped turai,tomato,ginger,salt and 2 tbsp of water.

Pressure cook on medium heat for 3-4 whistles,or cook in a pan till cooked completely.

Open the cooker and slightly mash the pieces with the ladle.

Cook on medium heat for 2-4 minutes (depends on how much gravy you want to have, I want to serve it with roti so make it semi thick)

Now add lemon juice and chopped fresh coriander and mix.

Serve hot with a spoon of ghee on top.