Mar 18 2006
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 . 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)
Medium sized Indian Bottle Gourd : 1
Tomatoes – 4
Onions finely chopped – 1/2 cup
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
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