Trim the ends of the tindora. Slice each gourd in half lengthwise, then slice each half once or twice into thinner strips; discard any pieces that are red on the inside as they indicate the gourd is overripe and sour.

Heat the oil in a deep, wide nonstick pan over medium-high heat until it shimmers. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop, about 30 seconds.

Reduce the heat to low, stir in the ginger and asafetida, and cook until the aromatics are fragrant.

Add the sliced tindora and salt, then increase the heat to medium. Cover the pan and cook for 20 to 25 minutes until the tindora is tender and starting to brown, stirring every 5 minutes to prevent sticking or burning.

Remove the cover and stir in the ground coriander, ground cumin, garam masala, red chili, and turmeric. Continue to cook for about 1 minute so the spices toast and coat the vegetables without scorching.

Remove from the heat and stir in the jaggery and fresh lime juice. Serve hot with cilantro scattered over the top.