Remove the pith of the bottle gourd and chop it roughly.
In a pan, heat oil. Roast red chilli, urad dal and asafoetida until urad dal turns deep red.
Remove in a plate for cooling, leaving the oil in the pan itself.
Add bottle gourd and sautee in the same oil. Sprinkle a pinch of salt for easy cooking.
Once translucent, remove in plate. Cool down.
First place roasted red chilli, urad dal, tamarind, asafoetida and salt in the blender. Powder it coarsely.
Add the sauteed suraikai/ bottle gourd pith and grind, not really smooth but with some texture.