Wednesday, October 04, 2006

Gundrapu Sorakay (Bottle gourd cooked with the skin)

I have had so many sorkaya (Bottle Gourd) in my house because of my gardening that I had to try something new and this recipe was given by my grandmother and it was good. I tried it out. Measurements are approximate.

Tender sorakaya (Bottle gourd) This should be really tender since you are going to cook with the skin
uncooked Rice - 1 cup
Dhania - 1 cup
Jeera -1 cup
Onions -2
tomatoe -2
green chillies -3
Ginger garlic paste
Gud (Bellam)
Tamrind paste -2 spoons
salt, chilli powder, turmeric, urad dal, mustard seeds, curry leaves for popu

With a fork press into the bottle gourd and make holes throughout. Then cut off the ends and cut into small pieces. Cut onions, green chillies and tomatoes.
In a seperate pan add the jeera, dhania and uncooked rice and fry them until you can smell the dhania roasting. Do not blacken them. cool them and grind them to a fine powder.

In a pan add some oil and add the urad dal, mustard seeds, jeera. Keep them until the seeds start to pop. Add onions, green chillies and ginger garlic paste and fry them until the onions turn translucent. Add the sorkay pieces and fry them until they become little soft. Add Salt and chilli powder according to your taste. Then add tamrind paste mixed in water. Cover the curry and wait until the pieces become soft and tender. At the end if you like bellam add a small chunk and mix. Garnish with corriander.

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