• 1 1/2 c chopped sorakaya (bottle gourd or lauki)
  • 1 tblsp tamarind (imli) pulp
  • 2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
  • 1 tsp chili powder (laal mirch powder)
  • 2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
  • ¼ tsp turmeric(haldi)
  • ¼ tsp asafetida
  • 1/2 c chopped onions
  • 3 whole red chilies
  • a small bunch of curry leaves
  • ¼ c chopped fresh coriander
  • 1 tsp mustard seeds(rai)
  • 1tsp Cumin seeds(jeera)
  • 1 tsp fenugreek seeds(methi dana)

cooking time:

  1. Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
  2. Once they stat spluttering, add the whole red chilies.
  3. Now put in the onions and fry them till they are golden in color.
  4. Add turmeric powder and the sorakaya pieces.
  5. Mix well and fry till sorakaya is a little tender.
  6. To this add the Bengal gram flour and fry well.
  7. Now you should add the tamarind pulp and 3 or more cups of water.
  8. Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
  9. Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
  10. Garnish with coriander and serve hot.

A South Indain recipe of making bottle gourd in a sweet and sour taste with ingredients like simple everyday spices and tamarind.