Bottle Gourd, or say Indian Squash is a wonderful vegetable which can be turned out into several tasty dishes. It’s a very good source of dietary fiber and also a good source of Vitamin C and B6. Remember, when cooking Bottle gourd, if you are boiling the pieces separately for the curry, do it without salt so as to keep the vegetable low in sodium levels. This way, the nutrition values of the vegetable are restored highly. Believe or not, this vegetable is 96.1% water. So, keep it more on your diet if your much conscious about it. This recipe of Sorakaya is mixed with some groundnut masala. For sure it is a simple and fast recipe. But the taste is just double 🙂 Here is the recipe for a low fat and one of the fabulous Andhra dishes. Happy Cooking!
1 Small Bottle Gourd chopped small
1/4 cup Pallilu (Verusenaga) / Peanuts
1 tbsp Red Chilli Powder
2 Garlic Cloves
1 Medium size Onion- chopped
Salt to taste
1 spring Curry leaves
Oil for tempering (Thalimpu / Popu)
A pinch of turmeric
For tempering – 2 tsp minapappu / black gram, 1 tsp Jeera / cumin seeds, 1 tsp avalu / mustard seeds. (I like the crunchiness of minapappu and so, you might see more than 2 tsp of it in my pics)
The Way I Cooked:
1. Pressure cook the Sorakaya pieces with little amout of water (less than 1/4 cup) until it gives out one whistle. Turn off immediately and keep aside. This is because the pieces should be just cooked but not made mushy.
2. Heat a small fry pan on medium and add the Palli / Verusenaga. Roast the pallilu until the skin starts separating or they slightly change in color.
3. Put the garlic cloves, salt, red chilli powder and pallilu into a mixi jar and blend them to a nice powder.
4. Now, heat a pan on medium with some oil. Add the ingredients listed “For tempering”. Let the jeera splutter and then add the curry leaves.
5. Add the chopped onion immediately and fry until they turn transparent.
6. Add the cooked Sorakaya pieces to the pan and give it a slight stir adding a pinch of turmeric.
7. Once the moisture evaporates in the pan, add the palli powder we made above in step 3.
8. Mix well and adjust salt and collect it in the serving bowl. Tastes fantastic with Rice and Rotis.