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.Ingredients:
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
Method:
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.
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HINT: Add or sprinkle water if the gravy is too dry.
