Dudhi and Makai (Bottle Gourd and Sweetcorn Curry)

1. Chop of the top and tail and peel the dudhi. Cut into small pieces roughly an inch in size. (If using frozen sweet corn soak in hot water to soften up).
2. Heat the oil over a medium flame.
3. Add in mustard seeds, cumin seeds and asafoetida.
4. Once the mustard seeds start to pop add in ginger and finely chopped chillies.
5. Add in chopped dudhi with turmeric and salt. Mix and in a Tbsp of water. Cover with the lid and cook for 7 mins.
6. Mix in sweetcorn and remaining ingredients and cook for a further 10-15 mins until the dudhi is tender but not mushy.

Serve with soft Chapatis.