soak little tamarind in hot water if you wish to use it. when it is soaked it turns soft. Squeeze and filter it to the pan while seasoning later.

Wash bottle gourd under running water, If you wish to keep the skin on, scrub it with little sea or crystal salt and then wash off. Chop them to small pieces and measure.

Heat a pan, dry red chilies, roast chana dal and urad dal lightly golden, add sesame seeds and cumin and toss. Make sure the sesame seeds are toasted well. Set these aside to cool.

add little oil to the same pan and fry green chilies, set aside. Add bottle gourd , fry till they wilt off and the raw smell disappears. Set these aside separately to cool . To the same pan add tomato, salt and turmeric and fry till the tomatoes turn mushy. set this too to cool.

Powder finely the dals, sesame seeds, red chilies and cumin.

Add the green chilies, ginger, bottle gourd and tomato.

Blend everything well. If needed adjust the salt.

Add little more oil to the pan, add crushed broken red chili,garlic, mustard, cumin and urad dal. Allow the dal to turn lightly golden. Add curry leaves , hing and tamarind paste.Fry till the leaves turn crisp.

Add the ground chutney and mix well.