A delicious Maharashtrian vegetarian dish made with bottle gourd and field beans cooked in a spicy and tangy gravy.
Soak field beans overnight in water and boil the next day and keep aside.
Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, chopped onions, curry leaves, chopped green chillies, chopped garlic and salt.
Cook the onions till they turn slightly golden in colour. Add hing, turmeric, red chilli powder and garam masala powder. Mix the spices well.
Add bottle gourd, cut into small pieces, cover and cook for 5 minutes or until the bottle gourd are soft and tender.
Add chopped tomatoes, seeds of ripe jackfruit cut into pieces, simmer and cook for a minute.
Add little sugar, freshly ground coconut paste and the boiled field beans. Mix well, simmer for few seconds and switch off the flame.
Sprinkle coriander leaves and serve hot.