Sorakaya/Anapakaya/Bottle Gourd Curry with Milk (Paluposina Koora)
One lonely bottle gourd had been awaiting its turn in my refrigerator since about a week. I finally got my hands on it tonight! This is my second Sorakaya/Anapakaya/Lauki preperation. The first one was a dish called dappalam I had posted earlier. For dessert tonight, it was bananas foster. I made the bananas foster in the same way I made the mango-bananas foster. Instead of the mango, I added one more banana. I also added about 4 tbsp of cream (milk can be subsituted) toward the end of the bananas foster cooking to make it a little more creamy and it was just delicious!
The sorakaya curry is very easy to prepare as you can see below!
- 1 medium sized sorakaya/bottle gourd, peeled and cut into cubes
- 1 small-medium onion, diced
- 3-4 Indian green chilis/pachi mirapakaylu, sliced fine
- 2 cloves garlic, chopped fine
- 1/2 inch piece of ginger, chopped fine
- 1/2 tsp turmeric powder/pasupu/haldi
- 1 tsp coriander powder
- 2 tsp extra virgin olive oil
- 1 tsp black mustard seeds/aavalu/rai
- 1 tsp cumin seeds/jeelakarra/jeera
- 1 sprig curry leaves, chopped
- 1/3 cup milk
- salt, to taste
- cilantro to garnish
- One pressure cooker
- Put the pressure cooker on medium-high heat, add the oil, add the mustard and the jeera seeds.
- After they pop add the curry leaves, green chilis, onion, garlic and ginger and fry until onions are translucent. Add the turmeric powder and stir.
- Add the bottle gourd pieces and saute for about 1-2 minutes.
- Add little water just to cover the bottle gourd pieces and cover the pressure cooker. Pressure cook for 1-2 whistles. Alternatively, you could cook covered in a regular saute pan until the bottle gourd pieces are soft.
- After the pressure dies down, open the pressure, add the coriander powder and the milk and cook until the milk heats through.
- Garnish with the cilantro leaves.