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Slice bottle gourd, onions, green chili, brinjal and tomato.
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On other hand soak tamarind and extract juice.
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Add green gram to above-sliced pieces and add 1 glass water and boil
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Once the pieces are cooked, add tamarind juice, salt, red chili powder, turmeric powder and coriander leaves. Cook well.
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Add the small piece of jaggery.
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In a small vessel, heat oil and add crushed garlic cloves, dry red chilies, curry leaves, coriander seeds and fenugreek seeds.
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Add above ingredients to bottle gourd stew and cook further for 2 minutes and serve hot.