Peel and wash bottle gourd. Chop in 4 pieces and pressure cook till three whistles with very little water.
After 15 minutes take it out from cooker and grind in the mixer to a smooth paste.
Now chop onion and ginger and in a karahi heat oil and put cumin seeds and when cumin seeds splutter put finely chopped onions and ginger and fry till golden brown colour comes.
Now grate tomatoes and make puree and add this puree and cook for 5 minutes. Add all dry masale and cook for another 2 minutes.
Add grinded bottle gourd and cook till oil leaves the karahi.
Serve hot with chapatti garnished with chopped coriander leaves.
