Bottle Gourd Curry in Milk

Heat ghee in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and green chilies. Saute for a few seconds.

Add the bottle gourd, salt, turmeric powder and milk. Cover and simmer on a low flame till it turns soft and the gravy is dry.

Add the idli podi and coriander leaves. Mix well and take off the flame. Serve as a side dish with either rice or chapatis.