1 tablespoon Kashmiri red chilli powder
4 tablespoon mustard oil
Small pinch of asafoetida
1 teaspoon ground ginger
250ml/8fl oz (1 cup) hung natural (plain) yogurt whisked
1 teaspoon ground fennel
1 teaspoon Garam Masala
Put the chilli powder in a small bowl, add 1 teaspoon water and mix together. Set aside.
Heat the oil in a kadhai o heavy-based pan over high heat. Reduce the heat, add the asafoetida and stir-fry for 30 seconds, or until it dissolves. Add the chilli powder mixture and stir briskly for 15 seconds. Add the wax gourd and fry very lightly for about 1½ minutes.
Add the ground ginger and yoghurt and stir well. Add the ground fennel, garam masala and season wit salt, then cover and cook, stirring occasionally, for about 15-20 minutes, or until the gourd is tender but still has a little bite. Serve hot. This dish can be served covered in its sauce or the spicy slices can be enjoyed separately.