Add the oil into a pan and heat on medium heat until hot

Add the garlic paste and cumin seeds then sauté for 1 minute until fragrant

Add the finely diced onions and cook for 4-5 minutes until the onions are soft and slightly translucent

As the onions are cooking chop up the tomatoes then add them into the pan before cooking for a further 3-4 minutes

Add the salt, chilli powder, turmeric powder and green chillies then cook the spices for 3-4 minutes – ensure that you stir every minute or so to prevent the spices from burning and sticking to the pan

Add the water to allow the spices to release their colour and prevent the spices from burning then cook for 2-3 minutes

As the spices are cooking chop the bottle gourd into bite-size chunks then add into pan and mix into the masala

Cover and cook on medium heat for 30 minutes on medium heat – ensure that you check every 5 or so minutes to prevent anything sticking to the pan

Add the finely chopped coriander then mix

Serve with homemade chapatti and enjoy!