Rinse bottle gourd under running water. Peel the skin and taste test the center a bit to make sure it is not bitter. Then chop to bite sized pieces.

Pour oil to a wide heavy bottomed pan. When the oil is hot, add cumin, mustard, urad dal and chana dal.

Fry till the dal turns golden. Add curry leaves and chili. Fry till the leaves turn crisp.

Add the bottle gourd, salt and turmeric. Fry on a medium to high flame for 3 mins, keep stirring to avoid burning.

Lower the heat. Cover the pan and cook till the gourd is cooked fully, but not mushy.

Meanwhile, dry roast chana dal, urad dal and red chilies until the lentils are aromatic and golden. Lower the heat and add sesame seeds, coconut and cumin. Roast until the seeds begin to splutter.

Cool and add to a grinder along with garlic cloves. Make a fine powder. Keep checking the gourd in between so you don't over cook.

When the bottle gourd is just cooked to your liking, sprinkle coconut and the spice powder as much as you want. Start with 1 tablespoon spice powder.

Stir fry the bottle gourd for 1 to 2 minutes. Taste test and add salt if required. Save the left over spice powder in a glass bottle for the next use.

Serve bottle gourd curry with roti or with rice and rasam or sambar.