Boil cubed bottle gourd and carrot till they are soft but not mushy.

Heat the pan at high flame, dry roast whole jeera, lower the flame then add grated ginger and fry till the raw smell gone.

Add tomato purée, let them cook for a few seconds.

Make a paste of turmeric powder, jeera por der, dhaniya powder and red mirch powder. Add the paste and cook for few more mints with 2-3 tbsp of water.

Add boiled veggies. Add slitted green chilli. Add salt and sugar as per taste.Cover and cook on low flame till it mix throughly with masala.

Add 2 tbsp of milk and cook for 1-2 mints.

Add grated coconut and mix well.

Off the flame. Sprinkle garam masala powder. Garnish with coriander leaves and grated coconut.

Enjoy rangila lauki with steam rice or chapati.