Peel the gourds with a vegetable peeler. Cut each of them into four parts. Heat some oil in a pan. Put some heeng, jeera and 3 to 4 methi dana. After that put one spoon besan powder, haldi powder and little dhania powder in oil. Add the gourd pieces and salt. Mix everything well. Cover the pan with a tight fitting lid. When it is ready, stir in a bit of amchur and dhania patti.