It's especially good if you like Methi (fenugreek). Absolutely delicious! I used two chunks of frozen methi, but fresh is better, my Indian grocer was out of fresh.
I would also recommend extra hot chili powder. Yum!

Mumbai-Masala: Guest's recipes: Methi Paneer Sabzi (http://www.mumbai-masala.com/guestrecipes/guestrecipe15.html)

Making this now, will report back:
Mumbai-Masala: Maharashtra Food: Bottle Gourd Bhaaji (Dudhi Bhoplyachi Bhaaji) (http://old.mumbai-masala.com/maharashtrafood/dudhibhaaji.html)

Hmmm. I made this using regular old squash, didn't have the Dudhi. If possible, try to use FRESH coconut. Not that it's not good, but fresh would definitely have a better flavor. Use about 1/2 tsp. salt and 1/2 tsp. sugar. I'm thinking maybe Veg. oil instead of ghee, the ghee flavor is almost too strong.

Complex flavors, and an appealing aroma for sure. I would definitely make it again.

There must be an Indian flavor in the air. I made vegetable biryani today. I was thinking of adding a crockpot/curry chicken to it but figured my kiddos would balk. Enjoy!!!

Weird..I thought bottle gourd was see qua, called that by a friend who spent a lot of time in the Philipines, and also by a Chinese friend, but looking it up, it's not. Huh. See qua is something else.

Anyway...all that cause I was was thinking how much I hate bottle gourd, lol. The resemblance to cooked cucumber is way to similar for me. :p

Wait a minute...it's not my fault!! I know I have seen it in Asian shops labeled sequa, too!! :p

I was on a roll yesterday and made Chicken Korma from Laxmi Hiremath's Dance of Spices. If you can get your hands on that book, do so. That recipe was pretty much to DIE for. My only change on that however, would be to make it vegetarian, which could easily be done with potatoes, cauliflower, peas, tomatoes, etc. I might try and post the recipe here for posterity, but I need to ask the author's permission.

Yeah, vegetarian, I'd need that, lol. If you can get the permission, I'd love to see the recipe!

Ok, this one is the SHIIIIIIIIIIIIIIIT.

It's a Gujrati shaak, called Bharama Bhinda.

250 gm okra/bindi/lady fingers

Filling:
45 gms coriander powder
1 tbsp green chilli paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp turmeric
1 tsp chilli powder
1 tbsp yogurt
1 tbsp oil (I used ghee)
1 tbsp juice of lemon
salt to taste (i used 1/2-3/4 tsp.)

For the tempering
60 gms oil (I used olive, ghee might be more savory)
1/2 tsp asafoetida

Wash and cut okra so you make a opening so that it looks like a boat, but try not to separate them.
Mix filling ingredients together and stuff okra.
Heat the oil and add asafoetida (i used med. flame)
Add the okra, cook until done (15 mins, turn once).

Says to serve with chapati, but too lazy to make some, just eat!

This cookbook is good, recipe from here:
https://www.vedamsbooks.com/no31194.htm