Heat the oil in a saucepan.
Add the cumin seeds and let it crackle.Add asafoetida and green chilies. Stir for a few seconds.
Add ginger, turmeric, and chili powder and stir for a few seconds.
Add the soaked bengal gram, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
Pressure cook it until soft for about fifteen minutes.
Turn off the heat and add the dried mango powder, garam masala, and cilantro.
Stir and cover the pan for a few minutes before serving with flat bread or brown rice.