Sorakaya Curry (Bottle Gourd Curry)
Sorakaya curry is a tasty South Indian dish prepared using bottle gourd. It's a simple and nutritious dish that pairs well with roti or rice. This curry is both gluten-free and vegan, with minimal spices and peanuts.
Servings: 4 people
Calories: 185kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Tablespoon Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- ½ Teaspoon Urad Dal
- big pinch Asafoetida/ Hing
- 1 sprig Curry Leaves
- 525 gms Bottle Gourd peel and chop finely
- ½ Teaspoon Turmeric
- 1.5 Teaspoons Red Chilli Powder
- 1 Teaspoon Coriander Powder
- ¼ Cup Water
- 90 gms Peanuts
- Salt as required
Instructions
- Roast peanuts in a pan over medium-low heat.90 gms Peanuts
- Stir regularly and roast until they release a nutty aroma and start changing colour.
- Let them cool completely and then grind them into powder in a mixer jar.
- Keep it aside to use later.
- Wash, peel and chop bottle gourd into small pieces.525 gms Bottle Gourd
- Heat oil in a pan or kadai over medium heat. Add a teaspoon cumin seeds, teaspoon of mustard seeds, and half a teaspoon of urad dal and let them splutter.1 Tablespoon Oil, ½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal
- Now add asafoetida and a sprig curry leaves. Sauté for a few seconds.big pinch Asafoetida/ Hing, 1 sprig Curry Leaves
- Add chopped bottle gourd pieces and mix well.525 gms Bottle Gourd
- Now add half teaspoon turmeric powder, one and half teaspoon red chili powder, 1 teaspoon coriander powder, and salt. Mix well and close the pan with a lid.½ Teaspoon Turmeric, 1.5 Teaspoons Red Chilli Powder, 1 Teaspoon Coriander Powder, Salt
- Reduce the heat to the lowest setting and cook for around 5 minutes stirring occasionally just until the bottle gourd starts to release moisture and the raw aroma of spices vanishes.
- After 5 minutes, open the lid, add water, mix well and put the lid back.¼ Cup Water
- Cook until the bottle gourd is tender, stirring occasionally. It may take around 10-15 minutes.
- Once the bottle gourd is cooked, add the coarsely ground peanuts and mix well and switch the heat off.
- Serve piping hot sorakaya curry with rice or roti.
Notes
- Choose the right bottle gourd: Select a young, firm and tender bottle gourd with smooth skin and pale green colour. Avoid those with many blemishes or overripe lauki.
- Peeling and preparing the lauki: Peel the bottle gourd and remove the seeds if they are too mature. Chop the lauki evenly for even cooking.
- Slow cooking: Allow the bottle gourd to cook slowly on a low-medium flame. This helps in retaining its shape and texture while absorbing the flavors of the spices.
- Add Water: As there is no other moisture-dense vegetable such as tomatoes used apart from bottle gourd, a little bit of water is essential to cook the dish.
- Stir Regularly: Stir frequently to prevent vegetables from sticking to the base of the pan.
- Peanuts: Roast peanuts first before grinding them, it gives a nice nutty taste and aroma to this bottle gourd curry.
Nutrition
Calories: 185kcal | Carbohydrates: 8g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 21mg | Potassium: 317mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg
