A regional coastal Andhra curry with bottle gourd.
1. Pressure cook bottle gourd pieces/sorakaya mukkalu in 2 cups of water and salt for 3 whistles and let cool.
2. In a pan heat some oil and on a medium flame add cumin and mustard seeds and curry leaves and let splutter.
3. Add the chopped onion and green chilies, turmeric and saute for 4 minutes and add ginger garlic paste and stir for a minute.
4. Now add the steamed bottle gourd pieces and with your ladle gently mash them into the onions so that a part of the pieces are mashed and part of them hold shape. Stir until all liquid has evaporated. Add garam masala powder and stir for a minute and turn off the stove.