1. Heat oil in a non-stick pan, add cumin seeds and saute till they turn brown.
2. Add hing / asafoetida and ginger. saute till ginger is golden.
3. Add bottle gourd and mix well. add turmeric powder, red chilli powder and salt. mix well. cover and cook for 4-5 minutes.
4. Add tomatoes and sugar. mix well. add half the mint leaves and cook till tomatoes turn pulpy.
5. Transfer in a serving bowl, garnish with the remaining mint leaves and serve hot.