Sorakaya Vepudu

Ingredients

• - 300g bottle gourd
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Prepare bottle gourd: Peel 300g sorakaya (bottle gourd). Remove seeds and cut into 1.5-cm cubes.
2. Salt and drain: Add a pinch of salt. Mix and leave 10 minutes. Squeeze gently — bottle gourd releases a lot of water.
3. Heat oil: Heat 2 tbsp oil in a wide pan.
4. Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.
6. Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.
7. Add bottle gourd: Add the drained gourd. Season with half tsp turmeric and salt.
8. Cover and cook: Cover and cook on low heat 10-12 minutes.
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. Serve: Adjust salt. Sorakaya vepudu is light and mildly spiced. Serve with steamed rice and dal.