Sorakaya Masala Kura | Bottle Gourd Curry in Ground Spices
Ingredients
Ground Masala
- 1/2 cup Coconut Fresh
- 1 tsp Poppy Seeds / Gasa gasa
- 1 tbsp Fried Gram / Potukadali / Pappulu
- 4 nos Green Chillies
- 4 - 5 cloves Garlic
- Coriander Leaves few stalks
For Gravy
- 1/2 kg Sorakaya / Bottle Gourd
- 1/2 tsp Urad Dal
- 1/2 tsp Cumin Seeds / Jeera
- 1/4 tsp Methi / Fenugreek Seeds
- 1 medium Onions
- A pinch Turmeric Powder
- 4 - 5 Curry Leaves
- 1/2 tsp Mustard Seeds
- 2 - 3 tsp Cooking Oil
- Salt to taste
Instructions
How to make Sorakaya Masala Kura
- Grind all the ingredients listed under ground masala as raw. Keep it aside.
- Peel the bottle gourd outer skin, wash and cut into 1 inch pieces. Keep it aside. Skin can be used for making tokku also.
- Heat a kadai with cooking oil. Add mustard seeds, cumin seeds, methi, urad dal, curry leaves, finely chopped onions. Fry till the onions turn to brown colour.
- Then, add Sorakaya pieces, fry for few mins on high, add salt and turmeric powder. Mix well, simmer and cover to cook for 5 mins.
- Next, add the ground masala, mix everything together and simmer for 2 mins. Then, add the required water and pressure cook it for one whistle.
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