Sorakaya Vepudu

Method

1. 1

   Prepare bottle gourd: Peel 300g sorakaya (bottle gourd). Remove seeds and cut into 1.5-cm cubes.

2. 2

   Salt and drain: Add a pinch of salt. Mix and leave 10 minutes. Squeeze gently — bottle gourd releases a lot of water.

3. 3

   Heat oil: Heat 2 tbsp oil in a wide pan.

4. 4

   Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

6. 6

   Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.

7. 7

   Add bottle gourd: Add the drained gourd. Season with half tsp turmeric and salt.

8. 8

   Cover and cook: Cover and cook on low heat 10-12 minutes.

9. 9

   Dry out: Open lid. Add 1 tsp red chilli powder and 1 tsp coriander powder. Cook uncovered on high heat 3-4 minutes.

10. 10

    Serve: Adjust salt. Sorakaya vepudu is light and mildly spiced. Serve with steamed rice and dal.