Ingredients

• 1 medium-sized bottle gourd (gilki), peeled and grated
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 green chili, finely chopped (optional)
• 1 tsp ginger-garlic paste
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp oil (or ghee)
• Salt to taste
• Fresh coriander leaves for garnish

Preparation

Peel the bottle gourd, remove the seeds if necessary, and grate it.

Lightly squeeze the grated bottle gourd to remove excess water, but don’t discard it. You can use the water while cooking if needed.

Heat oil (or ghee) in a pan over medium heat.

Add cumin seeds and mustard seeds. Let them splutter for a few seconds.

Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and chopped green chili, and sauté for another minute until fragrant.

Add the chopped tomatoes and cook until they soften and release their juices.

Add turmeric powder, coriander powder, cumin powder, and salt to the pan. Stir well.

Now, add the grated bottle gourd to the pan, and mix everything together.

Cook the mixture on medium heat, occasionally stirring, until the bottle gourd is tender and well-cooked (about 10-12 minutes). You can add a little bit of the reserved water if the mixture seems too dry.

Once the bottle gourd is cooked and softened, mash it slightly with the back of the spoon or a masher to create a mushy texture.

Add garam masala, mix well, and let it cook for another 2-3 minutes for the flavors to blend.

Notes

1. If you prefer a smoother texture, you can blend the cooked mixture slightly with a hand blender.
2. You can add peas or carrots for added flavor and nutrition.
3. Add extra green chilies or red chili powder for more spice.