For how many people: 2
Ghee - 1 tsp, Asafoetida - 1/4 tsp, cumin - 1 tsp, whole coriander - 1 tsp, turmeric powder - 1/2 tsp, red chili powder - 1 tsp, tomato chopped - 1 cup, green chili - 2- 3, Gourd - 500 grams, Salt - as per taste, Coriander leaves - for garnishing
Heat the pressure cooker and first add ghee to it.
After the ghee is heated, temper it with asafetida and cumin.
After this, add whole coriander seeds, turmeric, and red chili powder and fry for some time.
Now it's time to add tomatoes and green chilies. Cook it till the tomatoes are soft.
If the masala starts to look dry, you can add a little water to it.
Now add bottle gourd, salt, and water as required and close the pressure cooker and cook the gourd. Two to three whistles are enough to cook the bottle gourd.
Let the pressure of the cooker release by itself.
Remove in a bowl. Garnish with green coriander on top.
Serve with paratha or rice.