1 tbsp vegetable oil
1 tsp of mustards seeds, ½ tsp of cumin seeds
1 whole red chilli broken to pc
¼ tsp of fenugreek seeds
Curry leaves few
Grind coconut and green chillies into a paste adding little water.
Pressure cook the bottle gourd with ¼ cup water for 3 minutes. Remove from flame and slowly release the pressure with help of a spoon. Open the cooker, add the ground coconut paste, curd, turmeric, pepper and salt. Put it back on medium flame, cook till the curry thickens stirring occasionally.
Tempering: Heat oil in a pan, add mustard seeds and cumin seeds, when crackling add red chilli, fenugreek seeds and curry leaves. Stir for few seconds & pour this over the curry.
Serve hot with steamed rice.