Wash and peel the skin of bottlegourd. Cut into small pieces. Keep the peel part and seeds part. Take oil in kadai and add all ingredients for tempering. Once dals are golden colour add bottlegourd pieces.

Cover and cook on low flame. Add tamarind, 1tsp turmeric and 2tsp salt to it. Once bottlegourd pieces and peel are soft transfer to a plate. Once cool grind the mixture. Add 2tbs sesame powder. I dry roasted sesame and red chillies, salt and made a coarse powder. Finalli give another seasoning. Add 1tsp mustard seeds, 1tsp urad dal, 1tsp cumin seeds, pinch of hing. Add curry leaves and saute till dal is golden colour. Add the seasoning to the chutney and mix well.