Take bhuna masala, peel and cut parwal or pointed gourd, garlic cloves, ginger, lemon and boiled soya granules (while boiling soya granules add 1 teaspoon of salt and 2 cups of water).

Heat 2 tablespoon of oil in a non-stick pan, add pinch of salt and then add the pieces of cut parwal or pointed gourd. And sauté it at least for 5 – 8 minutes.

Now take out the fried parwal or pointed gourd to a separate plate. Then again heat oil in the same non-stick pan. Add turmeric powder, red chili powder, cumin powder, coriander powder and little salt, sauté it for two minutes and add fried parwal or pointed gourd.

Wash the boiled soya granules at least for 4 – 5 times before adding to the non – stick pan. After adding soya granules add ginger and garlic paste, mix it well with masalas and sauté it on a low flame.

Add 1 tablespoon bhuna masala according to your taste, bhuna masala itself having salt in it. So if you are adding more bhuna masala then skip to add salt or taste dish before adding.

Mix well and sauté it for 5 minutes. Then add 2 cup of water and pinch of sugar. Reduce the flame to low; in place of water you can also add milk.

Cover the pan with a lid at least for half an hour so that the parwal get cook well and excess water get absorb. Remove the lid and add chopped fresh coriander leaves and half teaspoon of lemon juice.

Mix well, finally add 1 tablespoon ghee and turn off the flame. Transfer it to a serving bowl and garnish with coriander leaves and green chili.