Lemony Bottle Gourd Soup

Heat oil in a pan and saute the bay leaves for a few seconds. Add the onions and fry till light brown.

Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Saute till oil separates.

Add the bottle gourd and the kaffir lime leaves. Combine well and pressure cook in 2 1/2 cups water for 3-4 whistles.

When cool, discard the bay leaves and lime leaves. Preserve few bottlegourd pieces to garnish.

Puree the same and heat through. Serve, garnished with the bottlegourd pieces, coriander leaves and chili flakes.