Pour the oil into a pan and heat it on medium flame until hot.
Add the chopped onion to the pan and sauté for 4-5 minutes, or until the onion turns golden brown.
Mix in the garlic paste, jeera, and green chillies. Stir well and cook for another 2-3 minutes until fragrant.
Sprinkle in the salt, haldi, and chilli. Stir to combine all the ingredients.
Add 1 tablespoon of water to the pan to ensure the spices do not burn, stirring continuously.
Add the bottle gourd to the pan, lower the heat, cover, and let it cook for 30 minutes. Stir occasionally to prevent sticking.
Pour in the milk and bring the mixture to a boil. Stir occasionally to ensure the milk does not curdle.
Once the dish is ready, garnish with chopped coriander and serve hot.
