This recipe was contributed by Dr. Rashmi Menon.
Roughly grate the bottle gourd with the skin on. Steam for 4-5 minutes until soft. Blend in a blender with basil leaves, onion, pepper and garlic cloves.
Pour the mixture into a saucepan and add a cup of water and salt as per taste. Bring to a boil, reduce heat and cook for 5 minutes. Transfer to a serving bowl. Garnish with coriander. You could swirl some thick coconut milk into the soup on top for presentation and to add flavour.