Quick cook option: Peel and cut the bottle gourd in to cubes and put turmeric and salt to taste. Put in a microwave compatible dish, sprinkle few tablespoons of water and cook for 5-7 minutes.
In the meantime, in a pan do the seasoning with oil, red chilies and mustard seeds. When they splutter, add the chana dal and urad dal. When they are light brown, add the hing, mehti seeds and curry leaves. Then add the chopped onions, small amount of salt and sauté until the onions are light brown. Then add the cooked doodhi from microwave.
If you are not using microwave, add the doodhi at this stage, cover and cook the onions and the vegetable together for few minutes. Then add the tamarind juice and fill with another 2 cups of water. Add the jaggery. Boil for 10- 12 minutes. Dissolve the rice fluor in a cup of water and add slowly to the pulusu while stirring well. This will thicken the pulusu.
You will have nice aroma.
Notes
When/What to serve with: Goes well with rice, chapati, cauliflower rice.