Ragi Sangati with Sorakaya Pulusu

Ingredients

• 500 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
• 25 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 large Onion (Finely chopped)
• 1 medium Tomato (Finely chopped)
• 2 pcs Green Chilli (Slit lengthwise)
• 1 tsp Ginger Garlic Paste
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Chana Dal
• 10 leaves Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 1 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1 tbsp Rice Flour
• 1 tsp Salt (Adjust to taste)
• 2.5 cup Water (Divided for soaking tamarind and for the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Tamarind & Vegetables

   • Soak the tamarind in 1 cup of warm water for 15 minutes.
   • Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve and set the tamarind water aside.
   • While the tamarind is soaking, peel and chop the bottle gourd into 1-inch cubes, finely chop the onion and tomato, and slit the green chillies.
2. 2

   Temper the Spices (Tadka)

   • Heat oil in a medium-sized pot or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn a light golden brown.
   • Add the curry leaves and hing, and sauté for another 15 seconds until fragrant.
3. 3

   Sauté the Aromatics

   • Add the chopped onions and slit green chillies to the pot. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.