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
Ingredients:
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
For tempering:
Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1" stick
Dry red chilies: 2 broken
Method:
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
I like this recipe...sounds very interesting to make the gourd without peeling..most of the spices that have been used go into our day to day cooking..would love to try it soon.
ReplyDeleteOh thats a nice way to cook with the peel...
ReplyDeleteNeed some rice to have this fingerlicking masala without any fuss.
ReplyDeleteI agree with vaishali to make the gourd without peeling. Yummy curry for both rice and roti. Nice one amara.
ReplyDeletePoking holes on to sorakaya makes it the pieces more flavorful, isn't it? Nice side dish to serve with both rice and roti.
ReplyDeleteYes Usha, poking the holes makes the pieces to absorb the masala well hence more flavorful:)
DeleteI usually remove the skin in surakkai. This is a new method of cooking with the skin. Looks very tasty..
ReplyDeleteVery interesting way of cooking sorakaya Amara. Love the idea of poking holes and not peeling -- must make the dish more flavorful and nutritious.
ReplyDeleteI have never tried this poking method as I peel away the lauki. The curry is flavorful and one of my favorite ones to go with rotis.
ReplyDeleteWow! Cooking with the peel sounds very interesting.
ReplyDeleteNever made bottle gourd with its peel. Looks like an interesting way to cook a classic!
ReplyDeleteI love bottle gourd curry.This version looks delicious.
ReplyDelete