Scrape the gourds to remove the rough outer skin. Chop off tops and tails of lady fingers and gourds.

Make insertions vertically deep enough to stuff masala. Keep aside.

Mix all dry masala and stuff into the vegetables. Chop them in 1 inch size pieces.

Heat oil in a pan and add the cumin and mustard seeds. Let them start to splutter. Now add the vegetables and sprinkle very little water. Cover with a lid containing water and allow to cook on low fire till tender. Stir occasionally.

Serve hot with crisp chappati or puris.