PREPARATION

1. Wash 1 kilogram bottle gourd and dry completely. Peel and remove stalk. Cut gourd into 1-1/2 inch size chunks. Remove seeds as well. (See Video)

2. Heat sufficient oil in a pot and place all bottle gourd chunks into oil.

3. Add 1/4 teaspoon salt and fry till they turn little brown in color. Drain it on an absorbent paper.

4. In a mixing bowl, add 1.3 kilograms yogurt, 1 teaspoon salt, 1 teaspoon cardamom, 1 inch cinnamon stick, 5 - 6 cloves garlic, 1 teaspoon gram flour, 1 egg and mix it well.

5. Transfer this mixture into a pot and mix it well. Cook for 20 - 25 minutes and stir occasionally.

6. Take a heavy skillet, add fried bottle gourd chunks, 1 tablespoon fennel seeds powder, 440 milliliters water and mix it well.

7. Cover it with lid and cook for 5 minutes.

8. Now, add the cooked yogurt mixture in it and mix it well.

9. Add 1 tablespoon mint, 2 tablespoons oil, 110 milliliters water and mix it well.

10. Cover it with lid and cook for 25 minutes or till the gravy thickens.

11. Garnish with coriander.

12. Serve hot with roti.