Peel and slice the bottle gourd into cubes or semi-circles.

Heat oil in a Kadhai (wok).

Add cumin seeds to the hot oil and wait for them to crackle.

Add salt, red chili powder, and turmeric powder to the oil.

Cook the spices for 2-3 minutes, stirring continuously to prevent burning.

Add the sliced bottle gourd and mix well to coat it with the spices.

Cover the Kadhai and cook for 4-5 minutes, or until the bottle gourd softens.

Add half of the milk to the Kadhai and cook for another 2-3 minutes.

Once the milk starts to evaporate, add the remaining milk.

Continue cooking until the bottle gourd is fully cooked, and the gravy has thickened into a creamy consistency.

Transfer the Doodh Dudhi to a serving bowl.

Garnish with chopped coriander leaves.

Serve hot with Phulkas or Whole Wheat Lachha Parathas.