Showing newest posts with label Bottle Gourd. Show older posts
Showing newest posts with label Bottle Gourd. Show older posts


Bhagara Lauki - Tempt Your Senses!

Soraikai Masala:

Bhagara Lauki. Dudhikaya Kura. Bottle Gourd Spicy Curry.Sorakaya Kura.

Did I ever mention that I am kind of square when it comes to cooking! I try to balance every meal that I cook...with one fiber, a portion of protein and little carbohydrate. I actually plan a week's menu much ahead before even shopping for it! Use post-it notes, check-lists and cheat cards!! And, I try to stick to it most of the time. I write down my recipe-hints in a note book and leave it in the kitchen, to avoid confusion. Always give perishable goods first preference and put them on the top of the list to use them instantly, the things that could stay fresh for a long time, goes at the bottom of the list! Well, though it may sound weird...I should say, am just organized but not rigid! I give enough cushion to play with my planner and take outside influences. One such recipe is this...I didn't plan to cook bottle gourd this week, but I did.


Bottle gourd 1 small - peeled and cut into chunks
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.

To Be Roasted In Oil & Wet-Ground To Paste

Shallots 2
Ginger 1"
Garlic 1 clove
Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful
Oil few spoons


Heat up the griddle, add oil and tempering spices if needed. And followed by vegetables and ground masala. Further add salt, turmeric, chili powder and fry real good, until oil separates.

Then, add tamarind milk. Cook over low-medium heat, without lid.

When oil separates, remove from heat.

Serve warm to go with your steamed rice. Enjoy your meal:)


Bottle Gourd & Shrimps Curry

Soraikkai-eral Thokku:

Okay, as I confessed to you all up meat and seafood is difficult for me, but including more veggies sounds like a perfect option:) Combining hint of meat or seafood to certain vegetables is like magic! The resulted dish turns completely out of this world, very delectable you know! So, here you go, one such amazing amalgamation.


Bottle gourd chopped 1 large bowl
Shrimps 6-10 pieces
Green chili 1 chopped
Garlic 4 cloves minced
Onion 1 small chopped
Tomato 1 small chopped
Turmeric 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves few
Sesame oil few spoons.


In a wide wok, heat oil. Add the tempering spices and wait till they pop.

Further add chilies, garlic, onions and tomatoes. Add salt, turmeric and chili powders too.

Now, add the veggies and shrimps, Cover and cook till tender.

Serve to go as a side dish for rice or chappathi.


Soraikkai Thokku:(Country Style)

Bottle Gourd-Peanuts Stir Fry. Lauki Subzi. Soraikkai Kootu.

My back home cook, Usha is kind of expert in making country style recipes. I cooked this under her guidance....all her recipes calls for peanuts, coconuts and back yard grown greens. When she first mentioned to add more garlic to this, I was kind of we never used garlic to any poriyal, it turned out great and very aromatic. Later I followed the same recipe for various veggies,coming up...

Bottle gourd matures faster, even after cutting out from the vine. So if you store for a long period in the may taste awful. One could trim away the stalk and store for a brief period (1 or 2 days).


Bottle Gourd 1 small
Peanuts 1 cup
Garlic 1 whole head
Dry red Chilies 5
Turmeric powder 1/4 spoon
Mustard seeds 1/4 spoon
Curry leaves
Sesame oil few spoons.


Toast shelled peanuts real good for a while. Then remove even the fine pink skin....rubbing against your palm. Set aside.

Toast chilies as well. Now grated peanuts and chilies together coarsely. Set aside.

In a wok, heat oil. Add mustard and curry leaves. Wait till it pops.

Then add chopped gourd and fry real good. Add salt and turmeric to it. Cover and cook...until they are done.

Then add powdered peanuts and chilies, further add crushed garlic too(crush garlic along with its skin). Fry over high heat until aromatic.

Serve to go with your chappathi or as a side dish for south Indian meals.


Bottle Gourd Kara kuzhambu


Bottle gourd 1 small sized
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.


In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar/jaggery and rice powder. Blend them together.

Add chopped gourd. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the vegetable is done, gravy thickens, oil shows up on top....remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.


Bottle Gourd Kootu:


Bottle gourd 1 medium sized
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 fienly chopped
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustar seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.


Cook any one of the dal(thuvar/moong/chana dal) in a pressure cooker.

Remove the stalk, deseed(if necessary) and chop the gourd.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger and garlic, fry real good...till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.

Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).

Cover and cook over medium heat.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti./strong>


Soraikkai Paal Kootu:

Bottle Gourd Olan.


Bottle gourd 1 small (skinned, deseeded & chopped)
Thoor dal 1 cup (cooked)
Fresh coconut grated 1/4 cup
Green chilies 3-6
Milk 1 cup
Cumin seeds 1/2 spoon
Oil 2 spoons.

For sesonning:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.


In a blender blend, cooked thoor dal, coconut, cumin, chilies and milk togather and set aside.

In a vessel, heat oil. Add the vegetble. Add salt, cover and cook over medium heat.

Let the vegetable get semi done with its own water content.

Now add th ethick wet-ground paste from the step 1. Cover and cook for few more minutes.

In a seperate handi, heat oil and toss th esesonning items and run this over prepared above 'olan'.

Treat this a side dish for South Indian Meals.