First, wash the bottle gourd (lauki) with water, peel it, and cut it into pieces. Wash the pieces and keep them in a bowl. In a pan, add water and bring it to a boil. Then add salt and the chopped bottle gourd pieces, and let them cook well.

Wash and dry the cilantro, green chilies, and neem leaves. Chop the cilantro and green chilies. Once the bottle gourd is cooked, turn off the gas and strain it through a strainer. Let it cool down completely. In a mixer jar, add the cooled bottle gourd pieces, cilantro, green chilies, freshly grated coconut, tamarind, garlic cloves, and 1/4 cup water. Blend everything well until smooth.

Transfer the blended mixture to a glass bowl. Heat oil in a pan, add urad dal and chana dal, and sauté well. Then add mustard seeds and let them splutter. Once the dal is sautéed, add asafoetida, dried red chilies, and curry leaves. Mix well and add the prepared tempering to the chutney...

I have served the prepared bottle gourd chutney with steaming hot idlis.