PREPARATION

1. Heat 2 teaspoons oil in a heavy skillet, add 1 teaspoon cumin and stir well.
2. Add 1 teaspoon garlic and stir again for a minute.
3. Then, add 80 grams onions and fry till translucent.
4. Now, add 300 grams bottle gourd, 1 teaspoon salt, 1 tablespoon coriander and mix it well.
5. Add 300 milliliters water and mix it well.
6. Cover it with lid and cook for 10 - 12 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Cool for about 10 minutes.
9. Transfer this into a blender and blend it into a puree.
10. Transfer this into a skillet, add 350 milliliters water and mix it well.
11. Bring it to a boil.
12. Add 1/4 teaspoon black pepper and mix it well.
13. Remove it from heat.
14. Garnish with black pepper and coriander.
15. Serve hot.