andhraEasyveganvegetariangluten freedairy free

Sorakaya Kura

Name: Sorakaya Kura
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 600 g bottle gourd (peeled, deseeded if mature, cut into small cubes); 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 0.25 cup water; 2 tbsp cilantro (chopped)

RATING

4.4/5(65)

TASTE SCORE

6/10

A simple Andhra-style bottle gourd curry that turns soft, lightly spiced, and comforting in one pan. It has a gentle sweetness from sorakaya and goes well with rice, roti, or plain dal as part of an everyday meal.

PREP

15m

COOK

20m

SERVES

1 KATORI

103 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the sorakaya and aromatics.
1.Peel the bottle gourd and remove the soft seeds if it is mature.
2.Cut it into small even cubes so it cooks quickly.
3.Chop the onion, slit the green chilies, and finely chop the ginger.
TIPSmall cubes help the bottle gourd cook evenly without turning watery.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, urad dal, and curry leaves.
4.Cook for a few seconds until the dal turns light golden and fragrant.
TIPKeep the heat medium so the urad dal browns gently and does not burn.
saute · ~5 min
Cook the onion, chili, and ginger.
1.Add onion and green chili to the pan.
2.Sauté until the onion turns soft and lightly translucent.
3.Add ginger and cook for 30 seconds until fragrant.
saute · ~2 min
Add the sorakaya and seasonings.
Add the bottle gourd, turmeric powder, red chili powder, and salt. Mix well so the cubes are coated with the tempering and spices.
simmer · ~12 min
Cover and cook until tender.
Pour in water, mix once, then cover and cook on low heat until the bottle gourd turns soft but still holds its shape. Stir once or twice as it cooks.
TIPBottle gourd releases water as it cooks, so add only a little water in the beginning.
saute · ~3 min
Dry out any extra moisture.
Remove the lid and cook for a few more minutes if needed until the curry looks semi-dry and well coated with the masala.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a tender sorakaya; if the seeds feel hard or spongy, scoop them out so the curry stays silky.
2
Cut the bottle gourd into small even cubes so it softens quickly without some pieces turning mushy.
3
Let the urad dal in the tempering turn light golden, not deep brown, or it can taste bitter.
4
Add only the stated little water first, because sorakaya releases plenty of liquid as it cooks.
5
Cook covered on low heat and stir just once or twice to keep the cubes intact.
6
Finish uncovered until the curry looks semi-dry; this helps the mild spice cling to the sorakaya instead of tasting watery.
7
This curry keeps well for a day in the fridge and often tastes better after the tempering settles into the gourd.