Sorakaya Curry
- 45 min
- medium
- Serves 4
Sorakaya curry cooked in a kadai with bottle gourd, curry leaves, onion and tomato in a spiced gravy. Medium-spicy, serves 4, about 45 minutes.
Ingredients
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Curry leaves2 grams
Green Chilli, Slit8 grams
Onion, Finely Chopped1
Salt1¼ tsp
Ginger Garlic Paste, Paste6 grams
Tomato, Finely Chopped2
Turmeric Powder1 grams
Red Chilli Powder3 grams
Coriander Powder1½ tsp
Water, For Cooking250 ml
Bottle Gourd700 grams
Coriander Leaves, Finely Chopped6 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 133kcal | 532kcal |
| Protein | 2.5g | 10g |
| Carbohydrate | 13g | 52g |
| Fat | 8.7g | 35g |
| Fibre | 2.9g | 12g |
| Sugar | 2.6g | 10g |
Cookd masalas for curry leaves
Method
Get ready by peeling the bottle gourd. Taste a tiny raw piece of the bottle gourd. If it tastes bitter, discard the entire gourd and use a fresh one. and cutting it into medium cubes. Chop the onion, tomatoes and coriander leaves. Slit the green chillies and keep the curry leaves ready. Taste a small piece of the raw gourd first; if it is bitter, do not use it.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and cumin, and fry for 30 seconds until the mustard seeds splutter. Add the curry leaves and green chillies, and fry for 30 seconds until the curry leaves turn crisp.
Add the onion and salt. Fry on medium flame for 4 to 5 minutes until the onion turns light golden. Add the ginger garlic paste and fry for 1 minute until the raw smell goes.
Add the tomatoes, turmeric, red chilli powder and coriander powder. Cook on medium flame for 5 to 6 minutes until the tomatoes become soft and the oil shows at the sides.
Add the bottle-gourd cubes, water and remaining salt. Mix well, cover the kadai and cook on medium flame for 10 to 12 minutes until the bottle gourd is soft but still holds its shape.
Remove the lid and simmer on low flame for 2 to 3 minutes until the gravy reaches a medium thickness. Add the coriander leaves and cook for 30 seconds until wilted, then switch off the flame.
Before you start
- How long does Sorakaya Curry take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Sorakaya Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Sorakaya Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Sorakaya Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Sorakaya Curry?
- 2 grams Curry leaves, 700 grams Bottle Gourd, 8 grams Green Chilli, 6 grams Ginger Garlic Paste, 1 grams Turmeric Powder, 3 grams Red Chilli Powder, and a few more listed on this page.
- Do I need a pressure cooker for Sorakaya Curry?
- No, it is cooked in an open pot.
- How many calories are in Sorakaya Curry?
- About 133 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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