Thursday, July 28, 2011

Sorakkai Curry

1/2 Sorakkai (Bottle gourd)
2 onions (Finely Chopped)
3 cloves of Garlic (peeled and halved)
3 Tomato (quartered)
2 Green chillies (slit)
3 strands of curry leaves
1 tbsp Chilli powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 cup Fresh milk
1/2 tsp Fenugreek seed
1/2 tsp Cumin seed

2 tbsp Oil
Salt to taste

  • Wash and peel the outer skin of the bottle gourd, slit it lengthwise and cut it into medium size pieces. Keep aside.
  • Heat the oil in a wok and splutter the fenugreek and cumin seeds. Then add the garlic, onion, curry leaves and chillies. Fry till onions are translucent.
  • Then add the bottle gourd, turmeric powder and salt, stir fry on medium heat.
  • Now add the tomatoes, chilli and coriander powders. Fry till the oil separates from the masala. Keep on low flame.
  • When the bottle gourd is almost cooked, add the fresh milk and keep the stove on low flame. Cook for few more mins till the oil comes on top of the curry.
  • Serve the sorakkai curry with plain rice and some poriyal.

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