Instructions

1. Heat oil and cook garlic, tomato and season with salt and pepper & asafoetida. Remove from heat.
2. Peel the sponge gourd and do one cut in center and fill small amount of tomato mixture. Do with the rest of sponge gourd.
3. Add the filled sponge gourd into remaining cooked tomato and lower the heat then cover the cooking pot and cook for 10 minutes.
4. Serve it with curd and garnish with mint