Ingredients:

• 1 – long Bottle Gourd
• 1 tbsp – chopped Ginger
• 1 tbsp – chopped Green chillies
• 5-6 – Curry leaves
• 1 tsp – Urad Dal
• 1 tsp – Jeera
• 1 tsp – mustard
• 1/2 tsp – Asafoetida
• 1/4 tsp – Turmeric
• 1-2 – Red Chillies
• 1 tbsp – Oil
• Salt to taste

Method:

1. Peel the bottle gourd and chop into small pieces.
2. Heat oil in a kadai, add the urad dal, jeera, and let it brown for a minute.
3. Then add the red chillies, mustard seeds, curry leaves, and asafoetida.
4. Once the mustard seeds splutter add the green chillies, and ginger, fry for another minute.
5. Now add the washed and chopped bottle gourd pieces and turmeric.
6. Let the gourd get coated with the seasoning. Fry for a few minutes.
7. Then add salt and cover the kadai and cook on slow fire for about 12 – 15 minutes or till the pieces soften.
8. Garnish with some finely chopped cilantro leaves and serve hot with rotis or rice with ghee.

Recipe courtesy of Padmaja