Sorakaya Pulusu

1. 1
   prep · ~15 min

   Prepare the tamarind and vegetables.

   1.Soak the tamarind in a little warm water for 10 minutes.

   2.Squeeze well and strain to get a smooth tamarind extract.

   3.Peel the bottle gourd, remove seeds if mature, and cut into medium cubes.

   4.Slice the onion, chop the tomato, slit the green chilies, and crush the garlic.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pot over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, fenugreek seeds, dried red chili, and curry leaves.

   4.Cook for a few seconds until fragrant.

   TIPKeep the heat moderate once the fenugreek goes in so it does not turn bitter.
3. 3
   saute · ~8 min

   Cook the onion and tomato base.

   1.Add onion and sauté until lightly soft, about 3 to 4 minutes.

   2.Add green chilies and crushed garlic, then cook for 1 minute.

   3.Add tomato and cook until it turns soft and pulpy.

   4.Stir in turmeric powder, red chili powder, and coriander powder.
4. 4
   simmer · ~15 min

   Simmer the bottle gourd in the gravy.

   1.Add the bottle gourd cubes and mix well with the masala.

   2.Pour in the tamarind extract and water.

   3.Add salt and jaggery, then bring the pot to a gentle boil.

   4.Cover and cook until the bottle gourd is tender and the pulusu tastes balanced, about 12 to 15 minutes.

   TIPBottle gourd releases water as it cooks, so keep the gravy slightly loose at first.
5. 5
   garnish

   Garnish with cilantro.

6. 6
   serve

   Serve hot with rice.

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