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


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)
tsp turmeric(haldi)
tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)

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