Surakkai Poriyal

Ingredients

• - 250g bottle gourd (lauki)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare bottle gourd: Peel 250g surakkai (bottle gourd). Halve, remove seeds and cut into small 1-cm cubes.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add green chilli: Add 2 finely chopped green chillies. Fry 20 seconds.
5. Add bottle gourd: Add diced surakkai. Season with half tsp turmeric and salt.
6. Cover and cook: Cover and cook on low heat 8-10 minutes until gourd is tender. It releases water as it cooks.
7. Open and dry: Cook uncovered on high heat 3-4 minutes to evaporate excess moisture — bottle gourd releases a lot of water.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt.
10. Serve: Surakkai poriyal is a light, easily digestible side dish. Serve with steamed rice and dal.