Mar 18 2006

Sorakaya Tomato Koora( Lauki/Indian Bottle Gourd and Tomato Curry)

Sorakaya or Lauki is a type of Indian gourd with a slight sweetish taste and is one of the most common vegetables of Indian Kitchen. My mommy prepares a number dishes with this vegetable depending on how aged the sorakaya is. For example with really tender sorakaya she makes this curry that I am going to talk about shortly, and a type of evening snack called “sarva pindi” (dish pancake) very famous in the Telangana region that I am from. With a little aged sorakaya she makes the pulusu (thick soup) which is delicious with a sweet and sour taste. With the seeds ( you would not find those seeds in a really tender one) –  one can grill those seeds and thats a tasty little snack too :D . But for now lets cook the sorakaya tomato koora. You will have to select a really tender sorakaya. You can find this Indian gourd in any Indian store. A really tender sorakaya is very soft and the skin is so delicate that you can actually pinch through effortlessly. Here is a picture of Indian Bottle Gourd. ( Image courtesy amazon.com)

Ingredients>>
Medium sized Indian Bottle Gourd : 1
Tomatoes – 4
Onions finely chopped – 1/2 cup
For tempering>>
Garam masala : 1 tsp
Ginger garlic paste : 1tsp
Green Chillies : 3
Red chilli powder :1 tsp
Curry Leaves: 8
Mustard seeds :2 tsp Cumin seeds : 2tsp

 

  Procedure >>
This is a fairly easy curry to cook. Peel the gourd and cut into 1 inch pieces. Cut the tomatoes and green chillies and keep them aside. Mean while heat oil in a pressure cooker and add the mustard seeds, cumin seeds, green chillies, onions and the curry leaves. Then the ginger garlic paste and allow to cook for a while. Then add the chopped bottle gourd followed by garam masala and tomato. Add one cup of water and the red chillii powder. Since the bottle gourd is really tender you can cook this without the weight on. Overcooking mashes the bottle gourd and does not turn out well, so its a good idea to just cook it right. When the curry is done add salt and garnish with coriander leaves. This tastes great with rice or chapati.

       

Sorakaya tomato curry with whole wheat chapati and carrots.

Recipe Courtesy : Amma and Ammamma

Without wax,
Mythili

8 responses so far

8 Responses to “Sorakaya Tomato Koora( Lauki/Indian Bottle Gourd and Tomato Curry)”

  1. CurryInAHurryon 02 Jun 2006 at 6:08 am

    Made this yesterday with Chapatis, came out yummy!

  2. Mythilion 02 Jun 2006 at 7:01 am

    That’s nice to hear. Thankooo!!

  3. Daniel Draffenon 29 Jul 2009 at 10:24 am

    Ghiya grows very well in north Alabama! The vine is low maintenance and it spreads rapidly down the wood fence, producing many, many tasty Ghiyas. It is incredibly tolerant to bugs and other pests. Their big leaves and large white blossoms are very attractive to both people and bees. In the kitchen garden, they come in about the same time as the tomatoes and bell peppers, around mid July through October. They are the low hanging “fruit” worth grabbing!

    My loving wife harvests these big, beautiful vegetables and cooks up the finest curries right in our home. The health benefits of eating Ghiya are great – low calories and high in nutrients.

  4. Tulasion 20 Jun 2012 at 9:54 am

    Tried it twice.Came out well. I added less water as I used juicy tomatoes.Quite an easy recipe.Thank You!

  5. Raja Kollaon 02 Sep 2012 at 8:22 am

    I live in North East of USA. This year I have bumper crop of Sorakayas. I do not know how to store them for winter use. Anybody know what to do. Please email. Thanks.

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