Sorakaya/Bottle guard : 1 medium size
Onion : 1 chopped
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Tamarind: extract from medium size of a lemon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Garam masala: 1 teaspoon
Salt to taste
Water : 1/2 cup
Cilantro/Coriander leaves: To garnish
Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1″ stick
Dry red chilies: 2 broken
How to make Bottle Gourd Masala Curry
. Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.
. Cut into small pieces.
. Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute.
. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.
. Add ginger garlic paste and fry for 30 seconds.
. Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes.
. Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.
. Turn off the stove and garnish with cilantro and mix.
. Serve hot with white rice or roti.