Heat 1tbsp oil in a saute pan; add mustard seeds and cumin seeds. Once the seeds start to splutter add dry red chili and curry leaves.
Next add bottlegourd, green chilies and turmeric. Mix well, cover and cook until tender, about 8~10 minutes.
Add tomato, ground coriander, red chili powder and salt. Cook covered till the tomatoes turn to mush. Finally stir in thelaga pindi, mix well and cook for another 3~4 minutes.
Serve with steamed rice or even rotis.