Sorakaya/Bottle Gourd Masala curry is an Andhra Dish which almost tastes like non-veg because of the spices used in it.
I ate this dish in several places but the one my Atta/Aunt makes is the one I loved most since I was a kid. So, here I'm sharing the recipe for you....
I made this recipe for the marathon after a long time and family really enjoyed it.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 3-4
Sorakaya/Bottle guard : 1 medium size tender one
Onion : 1 chopped
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Tamarind: extract from size of a medium lemon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Garam masala: 1 teaspoon
Salt to taste
Water : 1/2 cup
Cilantro/Coriander leaves: To garnish
Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1" stick
Dry red chilies: 2 broken
Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.
Cut into 1" - 1.5" pieces.
Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.
Add ginger garlic paste and fry for 30 seconds.
Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes.
Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.
Turn off the stove and garnish with cilantro and mix.
Serve hot with white rice or roti.
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