Panchkutiyu Shak : Heat the oil add the mustard seeds and asafoetida ridge gourd (turai) potato, bottle gourd (doodhi / lauki) brinjal (baingan / eggplant) cook on a medium flame till the vegetables are soft, while stirring occasionally add the palak methi na muthias and Gujarati masala and mix well. Serve hot with rotis. Bhindi (Okra) Sambhariya : To be mixed Into a filling add grated coconut, powdered peanuts, chopped coriander, sugar, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, Gujarati Garam Masala, sesame seeds, lemon juice, oil, salt. Wash and cut the okra long pieces and slit lengthwise so that the segments do not separate. Fill each okra with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed okra and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the okra is cooked. Serve hot.