First dry roast and grind up some coconut, dry red chilly, coriander seeds, curry leaves, cumin and fennel seeds. Soak some mung daal and masoor daal for 15-20 minutes. You can use other pulses but they may need to be soaked overnight.
To make the meat tender, rub into it some turmeric, salt and ginger garlic paste and pressure cook. When meat is tender add everything i.e chopped bottle gourd, pulses and the masala. Then pressure cook again for a whistle or two. You may need to add water before pressure cooking as these are mostly dry ingredients and bottle gourd is very stingy with releasing its water content.
Garnish with fresh coriander.