Simple coconut base gravy made with Bottle gourd/ Lauki .
Bottlegourd Curry / Sorakai Kurma / Sorakai Kuzhambu / kolambu / lauki / Dudhi / Anapakaya / Sorakaaya
|1 small or (1 cup chopped)||Bottle gourd|
|2 medium size||Onion (finely chopped)|
|1″ inch||Ginger crushed|
|3 cloves||Garlic crushed|
|1 count||Green chili (slit open)|
|1/4 tsp||Turmeric powder|
|1 tsp||Red chili powder|
|3 tsp||Coriander powder|
|1.5 tsp||Salt (or to taste)|
|3 stalks (chopped)||Coriander leaves|
|1 count||Bay leaf|
|1 inch||Cinnamon stick|
|1/2 tsp||Cumin seeds|
|1/2 tsp||Fennel seeds|
|6 nos||Curry leaves|
|1/2 cup||Fresh grated coconut|
|1/4 tsp||Fennel seeds|
Wash the bottle gourd, peel the skin off , cut open and remove all the spongy stuff in the center. Chop them into small pieces and keep aside.
In a pressure pan, heat oil and add all the whole garam masala’s from table-2 and fry for few seconds. Then add onion, green chili, garlic and ginger. Saute them till the onions turn slightly golden, add the chopped tomatoes followed by the suraikai pieces. Add turmeric powder, red chili powder, coriander powder and salt at this stage.
Fry well to incorporate everything, add 2 cups of water and put the pressure pan lid. Pressure cook upto 2 whistles and switch off. ( You may also just cover with lid and cook over the stove for about 10-12 minutes or until the gourd gets completely cooked)
Meanwhile grind the coconut and fennel seeds with water to make a fine paste and keep aside.
Let the pressure release from cooker, then slowly open the lid and add the coconut paste and simmer for 2-3 minutes.
Garnish with chopped coriander and curry leaves. Switch off and serve hot with rice or roti.
Yield- 4 adult servings. Adding the above mentioned measure of coconut brings it to thick gravy consistency or kuzhambu type which suits well for rice. Adding more of the coconut paste makes it more like kurma, this goes well with chapati or puri.