Ingredients: – 1 medium bottle gourd – 2 tbsp ghee or oil – 1 tsp panch phoron – 2-3 green chilli slit – 2 bay leaves – 1 dry red chilli – 1 tsp turmeric powder – 1 tsp cumin powder – ½ inch ginger grated – Salt to taste – A small pinch sugar – A few coriander leaves

Peel and thinly slice bottle gourd

Heat ghee. Add panch phoron, bay leaves, dry red chilli

What is panch phoron? Panch phoron is a blend of five whole spices and is the most commonly used whole spice blend in Bengali dishes. The spices used are mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and fennel seeds in equal amounts.

Once the spices splutter, add grated ginger and chopped green chillies. Fry briefly.

Add the bottle gourd

Add turmeric, cumin powder, salt, and sugar. Mix well

Cover and cook till bottle gourd is done

Turn off heat. Add 1 tbsp ghee. Mix well.

Garnish with coriander leaves. Serve hot.

Serve hot with steamed rice