Remove the skin of Ridge Guard. Donot throw away the skin. You can make Chutney from it. Cut into 1 inch pieces. Again cut each piece into 4 pieces but dont cut completely till the end.
In a bowl, mix Sambar powder, Vangibath Powder, Peanut powder & Salt.
Fill the mixed Spice powder in between the cuts of the Ridge Guard pieces.
Heat Oil in a kadai. Add Hing & Mustard seeds. When the seeds splutter, add the filled Pieces slowly & fry for a minute.
Add Water, reduce the heat to Medium & cover a plate. Cook till tender. Keep checking in between & add more water if required. The gravy should be slightly thick.
Adjust Salt & serve hot with Chapati, steamed Rice or Jolada Roti (Jowar Roti)