1. Drain and rinse the soaked kadelee.
2. Fill a pot with water, bring to a boil, and cook the kadelee until soft (about 20–25 minutes). Drain and set aside.
3. Heat oil in a pan over medium heat.
4. Add mustard seeds and let them pop for a few seconds.
5. Toss in the chopped chilies, onions, and a pinch of salt. Sauté until the onions turn translucent.
6. Add the boiled kadelee and mix well, coating them in the onion-chili mixture.
7. Cook on medium heat for 10–15 minutes so the flavors infuse. Taste and adjust salt as needed.

Notes:

1. You can add a pinch of turmeric or cumin for extra flavor.
2. Adjust chili quantity to your spice preference.