Heat oil, add whole cumin, mustard seeds and fry for a while.
Then add onion and cook for 2 to 3 minutes till the onion softens.
Add chopped ridge gourd and cook for another 2-3 minutes
Add tomato paste, tomatoes and water.
Cover the pan, simmer and cook.
Remove the lid after 8-10 minutes and add tamarind paste, dry fenugreek, carom seeds, coriander leaves, green chilies and the remaining spices.
Sauté and dry the water out on a high flame.
Serve hot.
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