3 lb green fresh bottle gourds (Indian Bottle Gourd vegetable)
1 cup fresh or frozen peas
1 tea spoon crushed ginger paste
salt, turmeric powder, coriander powder, cumin and ghee
Peel the skin of bottle gourd, and dice into small pieces. Dice tomatoes into small pieces.
Heat the deep saucepan, add 2 tablespoons ghee, add cumin to roast, sprinkle of Asophatida, add green chilies, and add cut bottlergourd, toss up and down with heated ghee.
Sprinkle turmeric powder, coriander powder, salt to taste, add peas and 1 cup water.
Mix well and cover the pan with lid and keep cooking on medium heat for 10 minutes.
When bottle gourd is tender and soft, then add diced tomatoes, cook for 2 minutes.
Turn off heat, add ginger paste and fresh coriander. Serve with Khichadi.