Wash and dry the bottle-gourd. Do not peel. Pierce the bottle-gourd with a fork so as to mark the entire vegetable. Cut into cubes. Do not remove center portion of the gourd. Pierce the inside of the cubes for the spices to absorb well. Set aside.

Saute cut onions in a bit of oil and grind to a paste. In a pressure pan, heat oil, add fenugreek seeds, mustard seeds, cumin seeds, red chilli split into 2, curry leaves and green chillies. Add onion paste, cook for a while, add ginger garlic paste, chilli powder, turmeric powder, salt. After 1  minute, add the cubes of bottle gourd. Stir, cover the lid of the pressure pan and keep for 3 minutes on very low heat.

Add coriander seeds powder, dry coconut powder, thick tamarind pulp and jaggery. Stir. Cook in pressure pan for 5 minutes or until the pieces are cooked and turn off the stove. Serve into dish and garnish with coriander leaves. Serve as a side dish with rice.