Description:

Simple coconut base gravy made with Bottle gourd/ Lauki .

Bottlegourd Curry / Sorakai Kurma / Sorakai Kuzhambu / kolambu / lauki / Dudhi / Anapakaya /
Sorakaaya

1 small or (1 cup chopped)

2 medium size
1 count
1 inch
3 cloves
1 count
1/4 tsp
1 tsp
3 tsp
1.5 tsp
2 tbsp
3 stalks (chopped)

Ingredients -1
Bottle gourd
Onion (finely chopped)
Tomato
Ginger crushed
Garlic crushed
Green chili (slit open)
Turmeric powder
Red chili powder
Coriander powder
Salt (or to taste)
Oil
Coriander leaves

Ingredients-2
1 count
1 inch
3 count
2 count
1/2 tsp
1/2 tsp
6 nos

Bay leaf
Cinnamon stick
Cloves
Cardamom
Cumin seeds
Fennel seeds
Curry leaves

1/2 cup
1/4 tsp
1/2 cup

Ingredients-3
Fresh grated coconut
Fennel seeds
Water

Instruction:
Wash the bottle gourd, peel the skin off , cut open and remove all the spongy stuff in the center.
Chop them into small pieces and keep aside.

In a pressure pan, heat oil and add all the whole garam masalas from table-2 and fry for few
seconds. Then add onion, green chili, garlic and ginger. Saute them till the onions turn slightly
golden, add the chopped tomatoes followed by the suraikai pieces. Add turmeric powder, red
chili powder, coriander powder and salt at this stage.

Fry well to incorporate everything, add 2 cups of water and put the pressure pan lid. Pressure
cook upto 2 whistles and switch off. ( You may also just cover with lid and cook over the stove
for about 10-12 minutes or until the gourd gets completely cooked)

Meanwhile grind the coconut and fennel seeds with water to make a fine paste and keep aside.

Let the pressure release from cooker, then slowly open the lid and add the coconut paste and
simmer for 2-3 minutes.

Garnish with chopped coriander and curry leaves. Switch off and serve hot with rice or roti