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Sorakaya Palu Curry | Bottle Gourd Curry With Milk

Sorakaya Palu Curry is a creamy textured curry where Bottle Gourd is cooked with onions, ginger garlic paste red chilli powder and simmered in milk.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian (Andhra)
Servings: 3 to 4
Author: Padma

Ingredients

  • 1 Tablespoon oil
  • ½ teaspoon Mustard Seeds
  • 1 medium onion finely chopped
  • 2 to 3 Green Chillies
  • A sprig of Curry Leaves
  • 1 medium size Bottle gourd 400 grams, peeled, washed and cubed to small pieces
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon ginger garlic paste
  • ½ to 1 teaspoon Red chilli powder
  • 1 cup Milk low fat
  • Required Salt to taste
  • 2 Tablespoons fresh coriander finely chopped

Instructions

  • Heat oil in a skillet over medium heat. When the oil is hot enough add mustard seeds and wait till it pops up.
  • Now add chopped onions, green chillies and curry leaves. Sauté for a while till the onions become soft.
  • To this add the bottle gourd pieces and turmeric powder. Add enough salt and sauté for a minute.
  • Add ginger garlic paste and red chilli powder. Stir well, cover with lid and cook for 2 to 3 minutes over medium heat.
  • When you open the lid you will see that water oozes out from the vegetable and the curry will cook in that water. In case if the vegetable is not very fresh, water may not ooze and in that case sprinkle some water in the curry, stir it well and cook till the vegetable is half cooked.
  • At this stage add milk and cook till the vegetable is completely cooked and you get the desired consistency.
  • Adjust consistency of the gravy to suit your needs. I usually like to make it on the thicker side.
  • Turn off the heat and garnish with finely chopped coriander.
  • Serve this luscious green bottle gourd curry or Sorakaya palu curry with rice, roti or paratha.

Notes

1. Adjust spice levels to suit your taste.
2. You can skip red chilli powder and use only green chillies if you do not want red coloured curry.
3. Inclusion of ginger garlic paste is personal choice.
4. You can also include a teaspoon of channa dal and urad dal while seasoning.
5. After adding milk the spiciness will be reduced slightly, so keep this in mind while adding green chillies.
6. If the vegetable is very tender and grown organically, you can even skip to peel of the skin.