Tuesday, August 2, 2011

Sorrakai / Bottlegourd Sambar

1/2 Sorakkai (Bottle gourd)
1 cup of Toor dhal
1 Onion (Finely Chopped)
2 Tomatoes (quartered)
2 strands of curry leaves
1/4 tsp Turmeric powder
1 small lime size tamarind ball 
1 tbsp Sambar powder
1 tsp Jaggery (optional)
1 tbsp Gingerly oil
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
Few stalks of coriander leaves for garnishing

  • Wash and peel the outer skin of the bottle gourd, slit it lengthwise and cut it into medium size pieces. Keep aside.
  • Wash the toor dhal and pressure cook it with 2 cups of water and a pinch of salt. Smash and keep aside.
  • Soak tamarind in 1/4 cup of warm water. Extract the thick pulp and set aside.
  • Heat the oil in a wok and splutter the mustard, fenugreek, cumin seeds and urad dhal. Then add the onion and curry leaves. Fry for 2 mins.
  • Now add the tomatoes and stir fry for a couple of mins. Then add the bottle gourd, turmeric powder, sambar powder and salt with 1/2 cup of water, cover the wok and cook.
  • To the strained tamarind pulp, add the jaggery.
  • When the bottle gourd is 3/4 done, add the mashed toor dhal and the tamarind extract. Let it boil for 2-5 mins. Switch off the stove. 
  • Serve it garnished with chopped coriander leaves.

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