First we add garlic, kashmiri chilli powder and spicy red chilly powder to a on a masher and make chutney.

Now cut the lauki and potatoes into small pieces and chop them. Put it in water immediately. So that the lauki and potatoes are does not turn the pieces black.

Now we will tempering sabzi. To do this, heat oil in a pressure cooker, add mustard seeds and cumin seeds, then add asafoetida, crushed garlic - red chilli powder chutney and water and saute on low flame.

Now add turmeric powder, strain the water from lauki and potato pieces and mix. Saute on medium heat for 3 to 4 minutes. Now add a little turmeric powder, a little red chilly powder and salt on top and mix everything well. (I found turmeric and red chilly powder a little less so I added a little from the back, if you also want to add, this is optional).

Now when the oil is released from the vegetable, add the chopped tomatoes and cook for 2 minutes till the tomatoes become soft. Now add water to it (if you want to keep more juice in the vegetable, mix water accordingly), mix it, cover the cooker and cook with 3 whistles.

Now when the cooker cools down, open the lid of the cooker and mix it with coriander cumin powder, garam masala, jaggery and green coriander leaves and mix it.

Now our savory, sweet and slightly spicy juicy Kathiawadi lauki potato sabzi is ready to serve. Serve this hot sabzi with bread, roti or rice.