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.

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.