Sorakaya Kobbari Karam kura

Recipe by Cook's Hideout

A simple curry with bottle gourd/ lauki and spicy ground coconut paste. The curry tastes great with some rice or even roti.

Ingredients

• 2 cups Bottle gourd (Sorakaya/ - peeled and chopped)
• cup almond meal
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 ~ 2 Chilies ((optional) Green)
• 8 ~ 10 Curry leaves
• to taste Salt
• cup almond meal (Grated)
• 3 ~ 4 chilies ((adjust as per taste preference) Dry Red)
• 1 tbsp tamarind (paste)
• 1 tsp Cumin seeds

Method

1. Grind the ingredients for the paste using little water. Keep aside.
2. Heat 1tbsp oil in a saute pan, add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and green chilies (if using). Cook for 1 minute.
3. Next add the bottle gourd pieces, turmeric and salt. Mix well, cover and cook till bottle gourd is tender, about 10~12 minutes. Alternately bottle gourd can be par cooked in the microwave for 4~5 minutes and then added here and cooked for 4~5 minutes more.
4. Finally add the ground coconut paste, mix well and cook for another 2~3 minutes. Add more water if the curry looks too dry. Serve with steamed rice and dal.

View the recipe instructions at Cook's Hideout