Wash Toor dal & alongwith chopped bottle gourd and tomatoes pressure cook it with some water & salt till 4-5 whistles.

In a small bowl take sambhar powder (I used MTR sambhar powder) and coriander powder & mix it with little water stirring to make smooth consistency paste. Once pressure is released, add this masala mix and tamrind paste & stir well.

Take oil in tempering pan, add mustard seeds, Asafoetida, 1 tsp Mustard seeds, dry red chilly and curry leaves. Once seeds start to crackle, pour it in cooked sambhar.

Add salt to taste in idli-batter. Oil idli plates & pour batter in each dip making sure not to fill it completely. Top it up with grated carrot, crushed cashews and mustard seeds. Set it in Idli cooker & let it cook for 10-15mins.

Serve hot.