Ingredients:-

Lauki/Bottlegourd ~ 3 cups. Peeled and chopped in small pieces. You need to cut the bottlegourd in really small & thin pieces, large chunks are a NO No. The cut should ideally be thinner than mine.
Tomato ~1/2 of a medium finely chopped in small pieces
Green Chilli ~ 3-4 slit through the middle. I use hot Indian Geen Chillies
Ginger ~ ½” grated fresh

For tempering

Bay Leaves ~ 2 small
Cinnamon Stick ~ 1” stick
Whole Jeera/Cumin seeds ~ ½ tsp

The Masala

Jeera/Cumin Powder ~ ½ tsp
Red Chilli Powder ~ ¼ tsp or according to your spice level. I go with the green hot chillies and do not use any chilli powder.
Turmeric Powder ~ about 1/4 tsp
Sugar ~ ¼ tsp or none if you don’t like it sweet
Salt ~ to taste
Oil

For garnish

Bori ~ ½ cup of Moong Dal Bori fried and crumbled.These boris are fried and then added to the dish.
Corriander Leaves ~ a fistful finely chopped

Heat Oil in a Kadhai/Frying Pan.
Fry the Bori till it is a nice warm rich brown. Remove and keep aside
Temper the oil with Bay leaf, Cinnamon Stick and Whole Cumin seed
When the cumin starts sputtering add the finely chopped tomato and green chillies.
Sauté till the tomatoes are soft and mushy with no raw smell.
Add the chopped bottle gourd and sauté for 2 minutes.
Add the grated ginger, the cumin powder and red chilli powder(optional)
Add a little turmeric, add salt and mix well
Sauté for 2-3 minutes and cover and cook. Intermittently remove the cover and give it a good stir. You don’t need to add water as bottle gourd releases water on cooking. If the bottlegourd is dried up or not that fresh you may need to add little water while cooking.
When the bottlegourd is cooked add sugar and cook for a minute. The water should have dried up by now and the result would be a dish with no gravy but moist.
Now crumble the fried bori on top
Garnish with fresh coriander leaves