- Transfer bottle gourd pieces, onion and green chillies to the pressure cooker. Add turmeric powder and mix. In a separate bowl, add tamarind, red chilli powder & tomato pieces. Place this bowl on top of the bottle gourd pieces. Close the lid of the pressure cooker and cook for 2-3 whistles over high heat. Turn off the heat. Open the lid once the pressure subsides. Mash up everything together till you get the desired consistency. Add required salt and a little jaggery. Bring it to a boil & garnish with coriander. Tempering: Heat ghee in a small pan over medium heat and add garlic. Once garlic starts to turn light brown, add red chillies, mustard seeds and cumin seeds. When mustard seeds splutter, add a pinch of asafoetida. Now turn off the heat and add curry leaves. Transfer the tempering to the curry and mix.
Sorakaya pulusu
#myrecipe
By Radha Nelanti
Jan, 24th
578
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Ghee
- Garlic
- Red chilli
- Cumin
- Mustard
- Hing
- Curry leaves
- Bottle gourd
- Onion
- Green chillies
- Tamarind
- Tomato
- Salt
- Jaggery
- Corinader
