1 Tablespoon Fresh Ginger.
1 Tablespoon Julienned Fresh Turmeric Root
1 Tablespoon Julienned Fresh Amba Mor in Gujarati and sort of smells like Mango. It is the root of Curcuma zedoaria
5 Tablespoon Gur/Jaggery
1/2 Fistful Imli/Tamarind -Soaked in about 1/2 cup of water for 30 minutes and then squeeze out the paste
1/4 Teaspoon Kalonji
1/4 Teaspoon Jeera / Cumin seeds
1 Dry Red Chili
2 TeaspoOn Ghee
Salt To Taste
Temper with Kalonji and then jeera.
Add dry red chili and once the colour starts changing add the Dudhi/Lauki pieces and cover.
Once the Dudhi is almost cooked and soft, add julienned turmeric , ginger and Amba Mor.
Once Dudhi is completely cooked add the tamarind paste and a little hot water if needed.
Cook for 8-10 minutes.
Add grated Gur and stir well. Cook another 5 minutes or so.