Easy Steps

Wash, peel and chop the bottle gourd into small pieces.

Next, pressure cook the bottle gourd for two whistles.

Then, drain the excess water and allow it to cool. Keep aside.

For the tadka, heat the oil in a pan, add the mustard seeds, urad dal and cumin seeds and let the ingredients splutter.

Add the dry red chilli and curry leaves and fry for a minute.

Add the cooked bottle gourd to the tadka.

For the chutney, grind coriander and green chilli into a fine paste.

In a bowl, beat the yogurt with salt and turmeric.

Next, add the coriander and green chilli paste to the beaten yoghurt.

Finally, top the yoghurt with seasoned bottle gourd and serve.