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Sorakaya Thelagapindi Kura (Bottlegourd Curry)

Healthy and delicious dry curry made with Bottle gourd and thelaga pindi (ground sesame seed peels). This is a great side dish to rice or roti.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine andhra
Servings 4 serving


  • 3 cups bottle gourd Sorakaya/ - peeled and diced
  • 1 Tomato - medium, chopped
  • 2 chilies Green - slit
  • ½ tsp coriander Ground
  • ½ tsp Turmeric
  • ½ tsp chili powder Red (adjust as per taste)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry
  • 8 ~ 10 Curry leaves
  • to taste Salt


  • Heat 1tbsp oil in a saute pan; add mustard seeds and cumin seeds. Once the seeds start to splutter add dry red chili and curry leaves.
  • Next add bottlegourd, green chilies and turmeric. Mix well, cover and cook until tender, about 8~10 minutes.
  • Add tomato, ground coriander, red chili powder and salt. Cook covered till the tomatoes turn to mush. Finally stir in thelaga pindi, mix well and cook for another 3~4 minutes.
  • Serve with steamed rice or even rotis.


Linking this to Valli's 'Cooking from Cookbook Challenge' -- January - Week 2.