Wash kantola, remove stem and cut into long slices. Heat oil, add asafoetida. After a minute add kantola, salt and turmeric powder. Mix them, cover the vessel and cook on medium heat till kantolas are casked. Stir often. Add the remaining spices. Mix and cook uncovered till the vegetable dries and is coated properly with spices. Serve with chapatis.
Note: Kantola belongs to the family of karela. They are smaller and have fresh green color with soft poky skin.