Ingredients

• 2 cups - Bottle gourd pieces (Sorakaya Mukkalu)
• 1 - Onion, chopped
• 1 - Tomato, chopped
• 1 tsp - Tamarind pulp
• 3 or 4 - Green chillies or chilli powder
• A pinch of turmeric
• A pinch of asafoetida (Inguva, Hing)
• A handful of cilantro, finely chopped
• Salt
• For seasoning/tempering:
• 1 tsp - Oil
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Cumin seeds
• 1/2 tsp - Black gram (Minappappu, Urad Dal)
• 1/2 tsp - Bengal gram (Pachi Senagapappu, channa Dal)
• Few curry leaves

How to Make Sorakaya Pulusu Koora

• Pressure cook bottle gourd pieces until done.
• Heat oil in a pan or bowl and add mustard seeds.
• When they splutter, add cumin seeds, black gram, Bengal gram and saute well until the dals turn golden brown in colour.
• Then add chopped onions, tomatoes, green chillies or chilli powder and curry leaves, and mix well.
• Pour some water, cover and allow onions to become soft.
• Add tamarind juice as needed and mix well.
• Add turmeric and asafoetida and mix well.
• Finally add bottle gourd pieces and bring the mixture to a light boil. Add salt and mix well.
• Turn off the flame and add chopped cilantro on top and mix well.
• Transfer to a serving bowl and enjoy with rice/chapatti.
• Recipe courtesy: Uma Priya
• http://www.trendyrelish.com/