Heat oil ina kadai and add whole jeera and Asafoetida. Allow them to crackle.
Nowadd the chopped onions, curry leaves and green chillies and fry till the onions turngolden brown.
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Addgarlic ginger paste and sauté for 1-2 minutes.
Addchopped tomatoes, coriander powder, jeera powder, turmeric powder, red chilipowder, garam masala and salt.
Coverand cook on a low flame till the oil separates from the masala. (you can addsome water while cooking the masala).
Addthe cubed Bottle Gourd and 2 cups of water. (adjust the quantity of water according tothe consistency of the gravy required).
Garnishwith finely chopped coriander leaves.
Serve withhot chapathis.