Soak Chana dal and Toor dal for 20 to 30 minutes and set aside. Before using in the recipe , rinse well , drain water completely and use.

Meanwhile , trim edges of bottle gourd. Peel skin, cut open and remove any matured seeds if any. If seeds are tender , you can use it. Dice into cubes and set aside.

To a mixer , add soaked lentils, fresh coconut , cumin seeds, green chillies , ginger, asafoetida, coriander leaves , turmeric powder and blend into a smooth paste by adding 2-3 tablespoon of water.

In pan add water , chopped bottle gourd , turmeric powder , salt , sprig of curry leaves . Cover lid and cook for 10 minutes. Alternatively, you can also pressure cook everything.

Once bottlegourd is cooked well, add coconut masala paste .

Stir well everything, add salt to taste and bring it to boil.

Now whisk 1 cup curds along with 1 tablespoon gram flour / besan . Adding besan will prevent from splitting of curds while heating , so its recommended to add gram flour .

Regulate to low heat and add curds . Stir well and cook on low heat until it starts to bubble.

In a seasoning pan / tadka pan , Heat 1 tablespoon of ghee/ oil , add mustard seeds, fenugreek seeds,and cumin seeds, when it starts to splutter. Add dry red chillies, curry leaves and asafoetida.

Pour tempering over prepared curry , mix well and serve hot with steamed rice.