*Wash and trim both ends of the spine gourds and chop them up into approximately 3/4" pieces. Don't remove the centre portion with the seeds so long as the seeds are soft. The tender spine gourds are always the best to cook with.

Parboil the cubed potato and keep aside.

Heat the oil in a pan, and add the mustard seeds. When the crackle/ pop, add the asafoetida powder and stir once or twice. Then add the onions and saute till soft and translucent. Then add the tomatoes. Cook over medium heat till soft.

Now add the turmeric, red chilli, coriander and cumin powders and the salt. Stir and cook for a minute and then add the chopped spine gourd and the potatoes. Mix well, turn down the heat a bit and let them cook till almost done.

Now add the amchur and the jaggery. Mix well and let the spine gourd and potatoes cook well. Finish off by adding the chopped coriander. Mix well, take it off the heat and transfer to a serving dish.

Serve warm as a side dish with rice or chappathis.