Assemble all the ingredients. Peel off onions and chop them in to fine pieces. Similarly get the tomatoes chopped finely. Also, using a small pan, dry roast the peanuts till they shed the skin off.
Take the roasted peanuts in a mixer and powder it coarsely. Next heat a pan with all the seasoning ingredients, as the mustard seeds sizzle and pop, add chopped onions and saute till they turn translucent.
Include the finely chopped tomatoes and continue sauteing. The tomatoes turn mushy and soft, then add the red chilly powder, turmeric powder, salt and sambar powder.
Next step is to add cooked bottle gourd cubes along with it's water. Let it cook for few minutes and infuse all spice flavors. Finally add roasted peanut powder and give a final mix. Switch off after couple of minutes.
Easiest bottle gourd gravy is ready to serve as side dish with chapati or sorghum rotti.
