Heat oil in a pan and saute the onions and green chillies for a little while.
Add the tomatoes, garlic paste, ginger paste, chillies powder, turmeric, garam masala/spice powder, coriander powder, coconut paste, mint leaves, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture.
Now add bottle gourd and 1 cup water and simmer on low flame till the gravy thickens.
Garnish with chopped coriander leaves.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.