Switch on the saute mode and when it becomes hot, add the ghee/ oil and let it become hot. Then add the cumin seeds, asafoetida and let the cumin seeds get roasted.

Now add the chopped tomato, saute for a minute and then add the chopped ridge gourd, turmeric powder, chilli powder, salt and coriander powder. Mix everything well and switch off the saute mode.

Now cook the vegetables in manual high pressure for 3 minutes. Release pressure immediately. The sabji will be watery at this point. Now switch on the saute mode and simmer it for 5 minutes. Keep stirring once in a while, so that it doesn’t get burnt at the bottom.

Switch off saute mode after 5 minutes and serve hot with rotis/rice.

Heat a kadai and add the ghee/ oil. When it becomes hot, add the cumin seeds, asafoetida and let the cumin splutter.

Now add the turmeric powder and the chopped ridge gourd and cook for 2 minutes. After 2 minutes, add the chopped tomatoes, chilly powder, coriander powder, salt and cook until the tomatoes are fully cooked and the gravy thickens. You will see the oil/ghee coming from the sides.

Serve hot with rotis/ rice!