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I signed up for Vegan Mofo – Vegan Month of Food event being hosted by Isa of The Post Punk Kitchen. The idea is to write about vegan food in the month of October, so I’m trying to do my best to post my vegan creations everyday (or at least 20 times) this month.

I’m going to kick start the month with my Aunt’s Bottle gourd Curry (Sorakaya Kura) and Mango Dal (Mamidi kaya pappu).
Print Recipe
Bottle Gourd Masala Curry Yum
Bottle Gourd Masala Curry
Course side dish
Cuisine andhra
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 cups Sorakaya (Bottle gourd) – chopped into 1” pieces (medium sized gourd)
  • 2 Onion – medium, (1 chopped fine, 1 coarsely chopped)
  • 4 Chilies Green
  • 1 tbsp Tamarind pulp
  • 1 tsp Coriander Ground
  • ½ tsp fenugreek Ground (Menthi podi)
  • ½ tsp Pepper Ground
  • 1 tbsp Sesame seeds Ground
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 cups Sorakaya (Bottle gourd) – chopped into 1” pieces (medium sized gourd)
  • 2 Onion – medium, (1 chopped fine, 1 coarsely chopped)
  • 4 Chilies Green
  • 1 tbsp Tamarind pulp
  • 1 tsp Coriander Ground
  • ½ tsp fenugreek Ground (Menthi podi)
  • ½ tsp Pepper Ground
  • 1 tbsp Sesame seeds Ground
  • to taste Salt
Bottle Gourd Masala Curry
Instructions
  1. Add salt to the chopped bottle gourd pieces, cover and keep aside for 15 minutes.
  2. In the mean time, heat 1 tsp oil and sauté coarsely chopped onion and green chilies until translucent. Remove from heat and when cool enough to handle, grind into a smooth paste.
  3. After 15 minutes, rinse the pieces with water, squeeze out the excess water and keep aside.
  4. Heat 1 tbsp oil in a large sauté pan; add the finely chopped onions and sauté till lightly browned around the edges.
  5. Add the bottle gourd pieces; cover and cook on medium low flame until the pieces are ¾ cooked, about 10, 15 minutes.
  6. At this point add all the other ingredients, tamarind and all the powders, salt; mix well; cover and cook until the bottlegourd is completely cooked, another 5-10 minutes. Add water if the gravy seems to be too thick.
  7. Serve with steamed rice and dal.
Recipe Notes

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10 thoughts on “Bottle Gourd Masala Curry”

  1. Awesome, looks appetizing.
    Since you are going vegan this month… If you do create any vegan sweet dishes, then Vaishali of “Holy cow” is having an event going on in her blog. You might want to check that out as well.

  2. bottle gourd has become one of our fav veggie and we have been cooking it almost every week. I am bookmarking ur recipe of bottle gourd to try this weekend 🙂 thanks girl.

  3. What a plate full of nice items :). Great Pavani. I liked this recipe and addition of tamarind. I never tried that so far. good one.

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