Method:

Peel Bottle gourd, cut in the middle, remove the seed part, chop it to medium size pieces , immerse in water and set aside, keep all the other ingredients handy.

Add coconut, poppy seeds in a mixer jar, make a dry powder until it gets powdered, then add cashew nuts , add enough water, blend it to a fine paste and keep ready.

Heat a pressure pan by adding oil in it, when it is hot add onion, green chilies fry until onion turns to translucent, add ginger garlic paste, fry until the raw smell evaporates.

Add all the dry powders, fry for a while

Add chopped Bottle gourd, stir fry for 1 min, add 1/2 cup of water and salt stir, close the lid of the pan, pressure cook it for 1 whistle, once done remove from the flame.

When the pressure settles by its own, open the lid bring the curry to boil, add grounded paste into it, combine add little water, bring it to boil check the salt add if necessary.

Boil the curry for 5 min, remove from the flame, add chopped coriander mix with the curry

Serve hot with chapati or any breakfast dishes.

Note –

This curry taste great if it is mild spicy, Always prefer to add a small quantity of spices in preparing this curry.

You can also add 1 chopped tomato which is optional.