March 19, 2010

Bottle gourd masala

Sorakkai or Sorakaya, a very common vegetable in South Indian dishes, is widely used in sambar, gravy or stir-fry. It has a nutty flavor and adds a crunchy texture to the curry in which it is used. This bottle gourd recipe made a great combination with chappati.

2 tsp oil
2 garlic cloves,chopped
1 green chili
1 onion, chopped
500gms bottle gourd peeled and cubed
1/4 tsp tumeric powder
salt to taste
coriander leaves for garnishing

For masala:
2 tsp coriander seeds
2 tsp gram dal
5 dry red chillies
1 tbsp white sesame seeds
1 tsp aniseed
1/4 cup groundnuts roasted and ground coarsely

1. Dry fry the ingredients for masala. Cool and grind it to powder. Keep aside.
2. Heat oil in a wok along with onions,green chili and garlic. Cook until it turns golden brown.
3. Add in the cubed bottle gourd, turmeric powder and 1 cup of water. Boil until the pieces are cooked, but retain shape.
4. Add the masala powder. It will absorb the remaining liquid.
5. Then add groundnut powder.
6. Garnish with coriander leaves and serve hot as a side dish with rice or chappati.
HINT: Add or sprinkle water if the gravy is too dry.


Nithya said...

Looks yummm :)

Fantastic photography.. :) what camera are you using??

Tina said...

Looks delicious and yummy...

Ushnish Ghosh said...

Dear Pedhakka
This recipe is very new for me...and awesome..I can feel the taste ..will try soon...
have a nice weekend

Ushnish Ghosh said...

Dear Pedhakka
I never thought bottle gourd cd be cooked in this is very new to me. Will make a departure from traditional Bong recipe as soon as I am back
Have a nice weekend

Madhuri said...

The 1st photo looks simply amazing. Nice aperture and exposure and deliciou recipe.

Pedhakka said...

Thanks to all for you lovely comments.
@Nithya, I use Canon XTi.

Preety said...

this recipe is really diff and new to me , love the masala recipe..will give this a try