Put the bottle gourd in a pan and cook uncovered for about 5 minutes on low heat till the liquid evaporates, cool.
Blend the garlic and ginger in an electric blender, along with the coriander leaves and green chillies.
Put the mashed potato in a bowl and knead in the bottle gourd and garlic mixture.
Mix in the dry mango powder, flour, red, chilli powder and salt.
Form the potato dough into sausage-like shapes and fry them in a non-stick pan, using a little oil as required.
Serve with any sauce, chutney or salsa.
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