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Personally sorakaya (bottle gourd, lauki) is not a very exciting veggie. It doesn’t fall into the category of kid’s favorite’s alu (potato) or bendakaya (okra), but rather sits along with broccoli and brussel sprouts. I remember, as a kid, eating sorakaraya kura with the least interest and telling my mom not to cook it anymore. But now, after all the years of not liking sorakaya, I started experimenting and using it more than I could imagine 10 years ago.

A little research on bottle gourd told me that is not an important source of any nutrient. The composition of 100 grams of young bottle gourd includes 20 mg calcium and 6 mg of Vitamin C. It is low is saturated fat and cholesterol and high in dietary fiber, riboflavin, zinc, thiamin, iron, magnesium and manganese.

The gourd itself doesn’t have any discernible taste, and the dish is mostly acquired taste from the spices and other ingredients put in it. I used Nagpur garam masala that my mom made (she said it has about 31 or 33 spices in it) and it gave the dish spicy kick.

Print Recipe
Sorakaya Kura Yum
Sorakaya Kura
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Sorakaya (bottle gourd) – medium, peeled and cubed
  • 1 Onion – small
  • 2 tbsps Tomato puree
  • 3 chilies Green
  • 3 tsps Besan
  • ¼ cup Milk
  • 1 cup Water
  • 1 tsp Garam masala
  • ½ tsp chili powder Red
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 5 Curry leaves
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Sorakaya (bottle gourd) – medium, peeled and cubed
  • 1 Onion – small
  • 2 tbsps Tomato puree
  • 3 chilies Green
  • 3 tsps Besan
  • ¼ cup Milk
  • 1 cup Water
  • 1 tsp Garam masala
  • ½ tsp chili powder Red
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 5 Curry leaves
  • to taste Salt
Sorakaya Kura
Instructions
  1. Heat 2 tsp oil in a pan, add the seeds and curry leaves, after the seeds splutter, add onions, turmeric and sauté till lightly browned.
  2. Add sorakaya pieces and green chilies, cover and cook till tender.
  3. When the gourd is tender, add tomato puree and cook for 1 minute.
  4. Mix besan with milk into a smooth paste without lumps. Add this to the veggies with water and red chili powder. Cover and cook for 5 minutes on low flame.
  5. Add garam masala and salt, cover and cook for another 2 minutes.
Recipe Notes

You might have noticed that I have started adding milk in all the dishes. The reason being, my husband doesn’t like dairy, milk/ yogurt/ buttermilk, products that are white and have a distinct milk taste. So I’m sneaking in milk into everything, so he (we) would get the necessary nutrients and calcium. Good idea.. right??

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8 thoughts on “Sorakaya Kura”

  1. I love those green marrows or Sorekai.I get so desperate, every summer I try grow and I hardly get one or two.I love the dish,prefer to add yoghurt.Thanks Pavani.Happy Holidays.

  2. hai pavaninice recipe and a cool idea too..usually i use this idea for my daughter.she don’t like milk.normally iadd yogurt to this dish.this time will try ur version.happy holidays..and a merry cristamus..

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