ngredients

 1 inch ginger(adrak)

3 tablespoon onions chopped
1 cup coconut (narial) scraped
1 inch cinnamon (dalchini) (dalchini)
a pinch asafoetida (hing) (hing)
8-10 peppercorns (kali mirch)
2 tablespoon oil
1 1/2 tablespoon tamarind (imli) pulp
4 - 6 cloves
3 red chilies whole
1 teaspoon turmeric (haldi) (haldi) powder
1 teaspoon mustard (rai) seeds (rai)
8 - 10 curry leaves
2 tablespoon coriander (dhania) seeds
1 tablespoon cumin (jeera) seeds(jeera) (jeera)
1 medium size bottle gourd (lauki,doodhi)
salt (namak) to taste

Method of preparation

1. Take off and wash lauki. Cut into 3/4 inch cubes.
2. Dry roast coriander (dhania) and cumin (jeera) seeds.
3. Make a paste of roasted cumin (jeera) seeds, coriander (dhania) seeds, peeled ginger, garlic (lasoon), whole red chilies, peppercorns, cloves, cinnamon (dalchini) and turmeric (haldi) powder and scraped coconut. (Reserve one tablespoon of scraped coconut for garnish.).
4. Keep the paste aside. Heat up oil in a pan.
5. Mix in asafoetida (hing) and mustard (rai) seeds.
6. Once they begin to crackle, mix in curry leaves (kadi patta)and cut onions.
7. Stir fry for two minutes and mix in lauki.
8. Stir fry for 5 minutes.
9. Mix in the masala and coconut paste, dissolved in 11/2 cup of water.
10. Stir and bring it to a boil.
11. Dissolve tamarind pulp in water if it is too thick.
12. Mix in to the gravy.
13. Add salt and mix well.
14. Serve hot decorated with grated coconut.