Bottle-gourd Koorma / Sorekayi gojju

Servings: 3

Ingredients:

Content	Quantity	Comment
Bottle gourd	½ of medium sized gourd	Peeled and diced
Water	As required
Salt	To taste
Sugar	¼ tsp
Green chilli	1 medium	Add 1 small size in addition if you want more spice
Coconut	½ cup	Dessicated
Oil	2 tbsp + 1tbsp
Fried channa dal / Hurikadale	2-3 tbsp
Coriander leaves	2-3 tbsp
Garlic	4 pods	Peeled
Mustard seeds	1 tsp
Jeera seeds	1 tsp
Curry leaves	1 sprig
Urad dal	1 tsp
Turmeric powder	¼ tsp

Method:

Heat 1 tbsp of oil in a pan. Fry the green chilli. Grind it with coconut, fried channa dal, coriander leaves, garlic pods and water to a smooth paste.

Heat 2 tbsp of oil in pan and add mustard and urad dal. Once it starts spluttering, add jeera and curry leaves. Add the diced bottle gourd, a pinch of salt and sugar, turmeric powder, some water and mix well. Cook covered until the bottle gourd turns soft.

Add the ground mixture and adjust water and salt. Mix well and bring it to a boil. Reduce flame and simmer till the raw smell of the ground mixture is gone.

Serve hot with rice, roti’s, chapati’s…

Tip:

The mixture thickens when you boil it. So adjust water to the required thin consistency and mix well as it might stick to the bottom of the pan.