Sorrakai / Bottlegourd Sambar

Ingredients:

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

Method:

• 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.