The recipe for bottle gourd or dudhi/dhoodhi chutney is more or less the same as the chow chow chutney that I posted a few days ago. As for the bottle gourd, the cooked vegetable is cooling, diuretic, sedative and anti bilious. Here is the recipe.
Bottle gourd - 1 large
(The different names for bottle gourd are sorekayi, Sorakkai, Dudhi, Dhoodhi, opo)
Water - half cup
Asafoetida powder - a pinch
Tamarind - a pinch (if using concentrate, take a drop or two)
Salt as required
green chillis - 2 to 3 (adjust the number as per your taste)
Turmeric powder - a pinch
Urud dal - 2 tables spoons
Curry leaves - handful
Peel the bottle gourd skin and chop the vegetable into chunks. Discard big seeds.
alternatively, use the grater disc in the food processor.
In a saucepan, allow the grated vegetable to boil in half cup or three fourths cup water.
Add salt as it boils. Allow it to cook and turn off when the vegetable is cooked and all the water disappears.
Allow it to cool down.
Meanwhile, roast the urud dal with curry leaves in low heat using very little oil until the urud dal is golden color.
When the roasted dal cools down, reserve a few roasted dal and a couple of roasted curry leaves for garnish and grind the following using a mixer. Cooked vegetable, red chillis, turmeric powder, asafoetida powder, tamarind and the remaining roasted dal and curry leaves. Seasoning with mustard seeds is optional.
The thogayal/chutney is ready. Garnish with urud dal and curry leaves. Serve it with rice or dosa. You can also grind a bunch of coriander leaves if you are using this chutney for dosa. Also, adding a spoon of sugar while grinding enhances the taste. A mustard seeds seasoning can be done after it is ground.