Surakkai Poriyal

Method

1. 1

   Prepare bottle gourd: Peel 250g surakkai (bottle gourd). Halve, remove seeds and cut into small 1-cm cubes.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add green chilli: Add 2 finely chopped green chillies. Fry 20 seconds.

5. 5

   Add bottle gourd: Add diced surakkai. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low heat 8-10 minutes until gourd is tender. It releases water as it cooks.

7. 7

   Open and dry: Cook uncovered on high heat 3-4 minutes to evaporate excess moisture — bottle gourd releases a lot of water.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt.

10. 10

    Serve: Surakkai poriyal is a light, easily digestible side dish. Serve with steamed rice and dal.