PREPARATION

1. Take a bottle gourd and peel it properly.
2. Now, make cuts inside the bottle gourd with the help of a knife.
3. Brush it with ginger garlic paste and marinate for 15 - 20 minutes.
4. Then, cut it into pieces.
5. Take a pan, add 2 tablespoons coriander seeds, 3 dry red chili, 1 teaspoon cumin seeds, 1 tablespoon sesame seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender, add 65 grams grated coconut, some water if needed and blend it into a paste.
7. Keep aside.
8. Heat 2 tablespoons oil in a heavy skillet, add 2 dry red chili, 2 teaspoons mustard seeds, 2 teaspoons white lentils, 1 teaspoons split bengal gram and stir for 1 - 2 minutes.
9. Add 1/4 teaspoon asafoetida, 2 teaspoons garlic and stir again.
10. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 1 1/2 teaspoons salt, 15 - 18 curry leaves and mix it well.
12. Now, add 65 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir well.
15. Add 100 milliliters water and mix it well.
16. Then, add the marinated bottle gourd and mix it well.
17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Now, add the blended mixture, 300 milliliters water and mix it well.
20. Again cover it with lid and cook for about 10 - 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 1 teaspoon garam masala and mix it well.
23. Add 20 grams coriander and mix it again.
24. Cook for 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.