Dosakaya Pachadi

Wash the Dosakaya thoroughly, peel it, deseed it, and then finely chop it into small pieces. Set the chopped Dosakaya aside.

Heat 10 grams of Ghee in a small pan over medium heat. Add the Green chilies and sauté them until they are slightly blistered and softened. Remove the Green chilies from the pan and set them aside.

In the same pan, add the Fenugreek seeds and Cumin seeds. Roast them for about 30 seconds until they become fragrant. Be careful not to burn the Fenugreek seeds as they can turn bitter. Remove and set aside to cool.