Wash the ash gourd under running water to remove any dirt; use a clean kitchen cloth to scrub gently. Safety: keep fingers away from the faucet to avoid slipping.

Place the gourd on a stable cutting board, slice off the top and bottom, then peel the skin using a vegetable peeler or a sharp knife, holding the gourd firmly with your non‑dominant hand.

Cut the peeled gourd lengthwise, scoop out the soft white seeds with a spoon, and then dice the flesh into uniform 1‑cm cubes; uniform size ensures even cooking.

Measure 1 tsp edible lime (chuna) into a small bowl; set aside. This will be added later to balance the natural tartness.

If using jaggery, grate it now so it melts quickly when added to the pan.

Heat 2 tbsp ghee in a wide‑bottomed non‑stick saucepan over medium flame. You will know the ghee is ready when it melts completely and begins to shimmer, but does not smoke.

Add the diced ash gourd to the hot ghee. Stir gently with a wooden spoon for 2‑3 minutes; this coats each cube with ghee and prevents sticking. Safety: keep the handle of the spoon away from the flame...

Sprinkle the 1 tsp edible lime over the gourd and stir for another minute. The lime reacts with the gourd’s natural acids, softening its texture and enhancing sweetness.