Tariyo Dudhiyo

Method

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1. 1

   Peel and wash the bottle gourd and cut it lengthwise into 4 pieces.

2. 2

   Cut each of the 4 pieces into medium-sized pieces.

3. 3

   Heat the oil in a pan over a medium flame. When hot, add the fenugreek seeds and asafoetida and let them temper.

4. 4

   When the fenugreek seeds turn light brown, add the chopped green chillies, the chopped bottle gourd, salt and turmeric. Stir well.

5. 5

   Bottle gourd normally releases water as it cooks. If it starts releasing water, cover the pan with a thali (large plate). If it does not release any, cover the pan with a thali filled with water.

6. 6

   The gourd then cooks either in the water it releases or, if none comes out, from the heat generated by the water-filled thali.

7. 7

   When the gourd is cooked and the water has dried up, add the raw mango powder, the chilli powder (if using) and the coriander-cumin powder mix. Mix well and let it simmer for 5 minutes.

8. 8

   Serve hot, garnished with chopped coriander leaves.