Wash and peel the skin of tinde or round gourd. Peel tinde simply using a regular knife as using a peeler would lead to a lot of wastage. Now dry them with a kitchen towel and cut them into small pieces.

Heat 2 spoon mustard oil in a flat cooker. When the oil is hot add asafoetida and cumin seeds.

Once the seeds start to crack, add all spices except salt and dry mango powder and mix them well for a minutes on slow flame. Add the small tinda pieces, one tbsp of water and salt and mix them well.

Now close the lid of the cooker and take one whistle. Let the cooker cool down.

Now open the cooker and add dry mango powder and mix it well. If there is excess water, let the water evaporates on low flame.