Sorakaya Kura


  • Bottle gourd-small
  • 1 ½ onion chopped
  •  1 /2 tsp garlic paste
  • 2-3 green chilli
  • 2 Red chilli
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • asafoetida -pinch
  • 1/3 tsp turmeric
  • few curry leaves
  • salt
  • 1 tbsp Oil


  • Peel and chop bottle gourd to small pieces.
  • Heat oil in a heavy bottomed pan. When hot add asafoetida and mustard seeds.  As it starts simmering add cumin seeds, onion, garlic paste, red & green chilli and curry leaves.  When the onion turns golden brown add chopped bottle gourd pieces and fry for 2-3 minutes.  Add turmeric, salt and mix well.  Add ¼ cup water and pressure cook for one whistle OR cook on low flame till bottle gourd is nearly soft.
  • Open the lid when the pressure is released.  Add ½ cup milk and cook till the curry consistency is thick.  Remove from flame and garnish with coriander leaves.
  • Serve hot with steamed rice or roti

Vijaya Dandu

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