Instructions

1. Wash the gourd, peel and chop into bite-sized pieces.
2. Finely chop the onion, garlic, chilli and ginger. Chop the tomato.
3. Heat the oi in a large pan, add the mustard and cumin seeds - then add the dal, cook for a minute until golden. Add the onion, ginger, chilli, garlic and the curry leaves. Fry for another minute, then add the bottle guard, spices and tomato purée. Stir to coat well, the add the tomatoes and a glass of water. Season to taste. Bring to the boil and gently simmer, under cover for 25-30 minutes, until the dal is cooked through ( but still has a bite to it). If the sauce is too thick, add more water.
4. Stir through the coriander leaves and serve.