Sorakaya Ulli Karam (Bottle Gourd Onion Masala)

Ingredients

Instructions

1. 01

   Peel and cube the bottle gourd. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, urad dal, hing, and curry leaves.

2. 02

   Add the bottle gourd pieces and mix well. Cover with a lid and cook on low heat for 5-6 minutes until the sorakaya becomes tender. Add a splash of water if needed to prevent sticking.

3. 03

   Remove the cooked bottle gourd pieces and set aside.

4. 04

   In the same pan, add a little oil if needed. Add the onions and sauté until translucent. Add the tomatoes and cook until they soften completely.

5. 05

   Allow the onion-tomato mixture to cool slightly, then blend into a smooth paste.

6. 06

   Add the cooked bottle gourd back into the pan. Add the onion-tomato paste and a little water to adjust the consistency. Cook together on low heat for 4-5 minutes.

7. 07

   Add the kandhi podi and mix well. Taste and adjust salt and spice as needed since the podi may already contain salt and chilies.

8. 08

   Add the jaggery powder and mix well to balance the flavors.

9. 09

   If using oat milk, add it at the end and cook on low heat for only 2-3 minutes until incorporated. Avoid boiling for too long after adding the milk.

10. 10

    Garnish with cilantro and serve hot.