Sorakka / Bottlegourd Masala

Bottlegourd is frequently used in different ways in South Indian recipes. It is found in every kitchen of Indian household. It is a watery vegetable and so helps in ailment of many disorders. Normally the skin of the vegetable is removed while cooking. The vegetable skin is used for making chutney.








Ingredients:

Bottlegourd - 1/2 kg
Onion - 1 (thinly sliced)
Tomato - 1 Small
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds -1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt - to taste

Masala:

Peanuts - 1 tbsp
Urad dal - 1 tbsp
Grated coconut - 2 tsp

Method:

Dry roast peanuts and urad dhal till golden brown. Add coconut and give a stir. Let it cool. Add little water ot it and grind as smooth paste.

Heat 1 tbsp oil in a pan, allow mustard seeds and cumin seeds to crackle. Fry onions. Add tomato, chilli powder and turmeric powder and fry for 2 minutes.

Add bottlegourd and necessary amount of salt and cook on low flame for about 5 minutes with lid covered.

Once the vegetable starts to leave water, add the ground paste to it. Add 3/4 cup of water. Cook on low flame until it gets thicken (it takes about 20 minutes).

Note:
You can adjust the amount of chilli powder as to your spice level.