The bottle gourd when combined with some simple spices, flavoured with stems of coriander (cilantro), ginger and onions make for the perfect side to any vegetarian Indian meal.

Ingredients:

• 5 kgs dudhi, diced
• 3 tablespoon cumin
• 6 green chilies, slit
• 3 tablespoon grated ginger
• 750g onion, finely chopped (about 7-8 onions)
• 750g tomato finely chopped (about 7-8 tomatoes)  
• 3 tablespoons turmeric
• 3 tablespoons red chili, ground
• 2 tablespoons chopped coriander stems
• a pinch of asafoetida (optional)
• 2 tablespoons salt
• 6 cups water
• chopped coriander for garnish (optional)
• ½ cup vegetable oil

Instructions:

1. Heat oil in a wok or frying pan. When hot, cumin seeds.  Let them splutter and crackle. 
2. Then add green chilies, ginger, and chopped onions. Mix and begin to sauté onions on a medium-low flame. Sauté till onions turn translucent.
3. Now add chopped tomatoes and sauté the tomatoes on a medium heat.
4. When the tomatoes release oil from sides of the masala, about 5 minutes, add turmeric powder, red chili powder and chopped coriander stems. Also, add 1 pinch of asafoetida (optional).
5. Add 3 cups diced dudhi (bottle gourd) and salt. Pour water. Mix very well.
6. Cover and cook for 20-25 minutes on medium heat, stirring often, until soft and cooked through.
7. Serve hot with chapattis.