bottle gourd curry recipe | sorakaya curry | sorakaya kura


bottle gourd curry | sorakaya curry

Love food? Looking for something tasty and simple to make? Try making the bottle gourd curry by parveen. The step-by-step procedure provided is perfect for 3 people. Just follow the detailed guidance given by parveen to make the bottle gourd curry and create this exotic and nutritious dish. Your family and friends will love the taste of this bottle gourd curry and don’t be surprised if they ask you for more of the bottle gourd curry because no one can have this yummy bottle gourd curry only once. The tastes and flavours of the bottle gourd curry are second to none and this makes the bottle gourd curry even more exotic and authentic. The bottle gourd curry is one of the few dishes that has survived the test of time and it is still made in the same way it used to be made earlier. The ingredients required to make this delicious bottle gourd curry are easily available everywhere, so take out your aprons and get cooking!
Prep time
Cook time
Total time

Ingredients (240 ml cup used)

  • 2 cups of chopped bottle gourd / sorakaya
  • ¼ cup of channa dal / senaga pappu
  • 1 green chili
  • 1 sprig of curry leaves
  • ¼ tsp mustard
  • ¼ tsp cumin
  • pinch of hing
  • ¼ tsp pepper powder
  • 1/8 tsp turmeric
  • 1/3 cup of tomatoes chopped small
  • 1/2 tsp of red chili powder
  • 2 to 4 tbsp. Coconut milk or coconut (optional)
  • Oil as needed

How to make the recipe

  1. Soak channa dal for at least 30 minutes in warm water.
  2. Heat oil in a pan, add mustard, cumin and curry leaves, allow them to splutter. Add hing
  3. Add tomatoes, salt and turmeric, fry till the tomatoes turn mushy
  4. Add the gourd, fry for 3 mins.
  5. Add dal, red chili powder, salt fry for 2 to 3 minutes. Pour water just enough to cook the dal. Cover and cook till the dal is just cooked thoroughly. Do not cook till the dal turns mushy. Or alternately can pressure cook for 1 whistle.
  6. Add the coconut milk or coconut if using
  7. Add green chill, coriander leaves and pepper powder. Mix well and off the heat.

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