Delicately cooked, crisp bottle gourd vegetable, combined with curds gives a cooling and satisfying accompaniment to a meal.
- Wash, peel and grate the bottle gourd.
- Boil water in a pan. Add the grated bottle gourd to it. Cook till slightly tender. Put in a sieve to drain off the excess water. Cool and keep aside.
- On a low flame, heat oil in a ladle. Add cumin seeds. As they crackle, add asafoetida. Pour this tempering to curds.
- Mix in bottle gourd, spices, coriander leaves and salt. Stir well. Garnish and serve.