• Cut bottle gourd vertically in to half and chop in to thin slices as shown in below pictures.
• Heat a pan/Kadai, add all the seasoning ingredients in the order mentioned and let the mustard seeds splutter and split black gram lentil turn little brown then add chopped bottle gourd pieces. Stir well for a while.
  
• Add salt, jaggery, slit green chillies, turmeric powder and 1/4 cup of water. Cook it covered till the veggies are soft. Keep stirring in between.
  
• When the bottle gourd pieces are done, add grated coconut and mix well.
  
• Bottle gourd stirfry is ready now. Serve it as chapati side dish or as a accompaniment with rice-rasam combo.
  

Note

• The stirfry has mild spiciness, if you want more then add green chillies accordingly.
• Add additional water if the veggies are not cooked with 1/4 of water.
• In the end you can squeeze lemon to give a tangy taste to it.