Slice through the ridge gourd without cutting them entirely.

Let’s prepare the stuffing. In a mixing bowl add Dhaniya powder, jeera powder, red chili powder, crushed peanuts, turmeric powder, dry mango powder, salt to taste, pour oil and mix well.

Now fill the ridge gourd with a spoonful of spice mix in the center where you sliced it.

Now cut the stuffed ridge gourd into small pieces measuring about an inch.

The leftover spice mix will be used at the end, for the gravy. So save it.

Heat a pan and add oil to it.

Once the oil is hot, add cumin seeds, asafetida, green chilies and cook for half a minute.

Now add the stuffed ridge gourd pieces into it.

On low medium flame, place the lid on the pan and cook it for a minute or two.

Open the lid and add half a cup of water.

Cover it with lid again and cook for 4-5 minutes.

After five minutes, stir the ridge gourd and flip sides. Cook again for a few minutes with the lid on.

Flip it over and turn sides cooking continuously.

Add leftover spice mix and accordingly add water.

On medium-high flame cook for a minute by covering it with a lid.

Remove the lid, the gravy is simmering well and after few seconds turn the flame off.

Take the ridge gourd sabji in a bowl to serve it