From given Bottle Gourd, cut required Bottle Gourd,. Peel out it's scale and cut from it's side.

Split into two and Futher cut into small pieces and to avoid it blackening keep it soaked in fresh water.

In a mixer grinder place 4 chopped tomatoes and green chillies and form it a puree after grinding the same. Keep it separate.

Heat mustard oil, add cloves along with cinnamon stick and cumin seeds, allowing it to crackle.

Add Turmeric powder and Kashmiri red chilli powder and add tomatoes puree that was initially kept separately, and cook in higher flame till oil separates, now lowering flames, add Garam Masala powder, Black pepper powder, Coriander powder and roasted Cumin powder.

Add very little water to let masala mix, add salt about ½ Teaspoon or as per taste, mix well and then add roasted gram powder (besan) as it adds flavour and thickness in gravy, add bottle gourd pieces and mixing up well so that masala gets well coated with bottle gourd.

Now add less than ½ glass of water and mix well till one boil and cover it with lid for 5 mins and open lid after some time.

In other pan add desi ghee, once it's hot then add asafoetida powder, cumin seeds till they crackle, add dry red chilli splitted into 2 pieces along with little red chilli powder and mix well

Pour the ghee mixture in cooked bottle gourd.

Garnish it with fresh green coriander leaves. Serve hot with Chapatis or Parathas.