Heat oil in a pan, add ginger garlic paste, mustard seeds, onion seeds, fenugreek seeds, fennel seeds, cumin seeds and crushed coriander seeds, fry for few seconds.
Now add onion and fry till soft.
Also add tomatoes and tamarind pulp.
Finely chop bottle gourd and add to the pan. Fry for 1 – 2 minutes.
Now add curry leaves, turmeric, salt, red pepper, chili powder and 1 cup water.
Cook for 1 – 2 minutes.
Add gram lentils and simmer for 8 – 10 minutes.
Lastly add mango pickle, coriander leaves and green chilies.
Fry well over high flame, dish it out and serve.
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