Bottle Gourd Thoran

200gm bottle gourd
2 dried chillies, break into a few parts
1/2 in, cinnamon stick 
2 cloves
2 cardamom 
2 tbsp broken mung dal, soak in 1/4 cup water for 15mins
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp turmeric powder
1 medium-size onion, chopped
1/4 a green chilli, chopped
2 small garlic, chopped fine
2 sprigs curry leaves
1 1/2 tbsp grated coconut
salt to taste


Take the bottle gourd and cut off the top edges, then peel the skin of bottle gourd with a peeler. Cut the bottle gourd into two horizontally, then again cut the one half into vertically and remove the spongy texture inside. Cut them into strips and then chop into squares. Keep aside.

In a wok or skillet, heat 2 tbsp oil, to it add dried chillies, mustard seeds, cinnamon stick,1 curry leaf, cardamom, and cloves. Once the mustard seeds start spluttering, add in chopped garlic, onions and green chillies. Once aromatic, add in the diced bottle gourd and give a stir. Mix in the broken mung dal along with the soaked water. Add in turmeric powder, salt and 1/2 cup of water. Stir and leave to simmer gently until the vegetable is cooked and the water reduces. Then add in cumin seeds, curry leaves and grated coconut. Leave for a minute or two. Check if salt is enough. Add if necessary. Then close fire and serve as a side dish with rice.