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Healthy and delicious dry curry made with Bottle gourd and thelaga pindi (ground sesame seed peels). This is a great side dish to rice or roti.


4 serving

Total time

50 minutes


  • 3 cups Bottle gourd (Sorakaya/ - peeled and diced)
  • 1 tomato (- medium, chopped)
  • 2 chilies (Green - slit)
  • (1.25l) fish stock (Ground)
  • (1.25l) fish stock
  • (1.25l) fish stock (Red (adjust as per taste))
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili (Dry)
  • 8 ~ 10 Curry leaves
  • to taste Salt


  1. Heat 1tbsp oil in a saute pan; add mustard seeds and cumin seeds. Once the seeds start to splutter add dry red chili and curry leaves.
  2. Next add bottlegourd, green chilies and turmeric. Mix well, cover and cook until tender, about 8~10 minutes.
  3. Add tomato, ground coriander, red chili powder and salt. Cook covered till the tomatoes turn to mush. Finally stir in thelaga pindi, mix well and cook for another 3~4 minutes.
  4. Serve with steamed rice or even rotis.
  5. View the recipe instructions at Cook's Hideout

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