Sorakaya Curry

Sorakaya Curry, made with bottle gourd, is a light and nutritious dish that showcases the mild flavor of this vegetable. It is cooked with aromatic spices, making it a delightful addition to any meal. This curry is not only quick to prepare but also rich in flavor and texture, perfect for pairing with rice or flatbreads.

For a Serving Size of Two:

Ingredients:

• 200 grams peeled and chopped sorakaya (bottle gourd)
• 100 grams finely chopped onion
• 100 grams chopped tomatoes
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 2 teaspoons sesame oil
• Salt, to taste
• Fresh coriander leaves for garnishing

Procedure:

• In a pan, heat the oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add the finely chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and slit green chili. Sauté for a minute until fragrant.
• Add chopped tomatoes and cook until they soften. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
• Add the chopped sorakaya and stir well to combine. Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the bottle gourd is tender.
• Once the sorakaya is cooked, adjust the seasoning as needed. If you prefer a slightly saucy curry, you can add a little water and simmer for an additional 2-3 minutes.
• Garnish with fresh coriander leaves and serve hot with rice or roti.

Nutritional Benefits:

• Calories: 209 kcal
• Protein: 5.2 g
• Carbohydrates: 26.5 g
• Fat: 12 g