From what I'm reading of it, it seems it's in the gourd "family."

The Jaya is the one that is the "mushy" if cooked too long, from what I'm now learning (online ) and it is like the Eggplant. Sooo, you're right about that!

The Bhim has a shell or exterior that feels firm like zucchini. I think I will take your idea and cook it similarly - if I can't find any recipes .