Clean the peels under water nicely. Add 1 tsp oil in a frying pan and stir-fry bottle gourd peels for 2 minutes. Let it cool down completely.

Add green chillies, bottle gourd peels, coconut, coriander leaves, roasted gram in your blender and blitz it to make a paste. Add little water if you feel the chutney is too thick.

Transfer it into a bowl and add salt to taste.

Add 1 tsp oil in a small frying pan and add mustard seeds and asafoetida. When mustard seeds crackle, add it into the chutney.

Serve it with dosa, idli, sevai etc.