Peel the bottle gourd and cut into medium cubes.
Add the cubes with ½ tsp salt, turmeric powder, fenugreek seeds and ½ cup water into a pressure cooker.
Close the lid tightly and put the cooker over medium heat.
Cook the bottle gourd for one whistle only. If you want the bottle gourd extra soft then cook it for 2 whistles.
When the pressure cooker cools down a bit open the lid. Using a slotted spoon remove the bottle gourd from the water into another pan. Don't throw away the water.
Add yogurt to the water in which the bottle gourd was cooked along with the remaining salt (½ tsp) and the remaining ½ cup water. Whisk it well.
Put the pan with the bottle gourd over medium heat.
Add the paste to the bottle gourd and stir it continously but gently till the smell of the raw chana dal disappears or for 2-3 minutes.
Add the yogurt mixture to the bottle gourd mixture.
Keep stirring till the majjige huli becomes hot. Make sure it does not begin to boil or else the yogurt will curdle.
Once its hot, take the pan off the heat.