Ingredients 
2 organic medium size bottle gourd (dudhi)
2-3 organic medium size potatoes
1 tablespoon organic olive oil
1 teaspoon organic mustard seeds
½ teaspoon organic fenugreek seeds
½ organic cumin seeds
½ organic asafeotida powder
2 medium organic tomatoes
1 teaspoon organic chilli powder
1 teaspoon organic turmeric powder
1 teaspoon organic cumin and coriander powder
Organic sea salt to taste
Large fist of chopped organic coriander

Method

1. Firstly, peal and chop the bottle gourd, potatoes and tomatoes. Set the tomatoes aside. 
2. Was the chopped bottle gourd and potatoes throughly and set aside. 
3. In a none-stick pan on a medium heat, heat up the 1 tablespoon of oil and then add the mustard, fenugreek and cumin seeds. Allow them to crackle for a few seconds until aromatic and then add the asafeotida. 
4. Next, add the chopped tomatoes with all the spices except the salt. 
5. Stir the mixture well and let it splutter for a few seconds. Then add the chopped coriander, bottle gourd and potatoes with the salt as required. 
6. Gently, mix everything together in your pan and allow it to cook at a medium heat. 
7. The bottle gourd will release some water so, do not add water at this stage as the curry will become very watery. 
8. If after 15 minutes, the curry looks dry then add half a glass of water (125ml) and simmer for a further 10 minutes. 
9. To check if the curry is cooked, press the bottle gourd and potatoes with a fork. If they slide easily then you are ready to serve. 
10. Serve with phulka rotli, chaas, khichdi or rice.