Food & Drink Magazine

Sorakaya Thelagapindi Kura (Bottlegourd Curry)

By Pavani @napavani
Hope everyone is enjoying the weekend. We are on our way to my cousin's place in Delaware for the weekend, so this is going to be a short post today. Sorakaya Thelagapindi Kura (Bottlegourd Curry) I had a small piece of sorakaya (bottle gourd) in the fridge that needed to be used up before we left for the weekend and I also had thelaga pindi (powder made from sesame pulp after squeezing the oil) in the fridge. Luckily I remembered watching a cooking show where the chef  used both the ingredients in a curry and so that's what I made. Thelaga pindi can be used just like sesame seed powder to sprinkle on curries.
Sorakaya Thelagapindi Kura (Bottlegourd Curry) Ingredients: Sorakaya/ bottle gourd - 3cups, peeled and diced Tomato - 1 medium, chopped Green chilies - 2, slit Ground coriander - ½tsp
Turmeric - ½tsp
Red chili powder - ½tsp (adjust as per taste)
Thelaga pindi - 2tbsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 1
Curry leaves - 8~10
Salt - to taste
Method:
  • Heat 1tbsp oil in a saute pan; add mustard seeds and cumin seeds. Once the seeds start to splutter add dry red chili and curry leaves.
  • Next add bottlegourd, green chilies and turmeric. Mix well, cover and cook until tender, about 8~10 minutes.
  • Add ground coriander, red chili powder, salt and thelaga pindi. Mix well and cook for another 3~4 minutes.
  • Serve with steamed rice or even rotis.
Sorakaya Thelagapindi Kura (Bottlegourd Curry)
Sorakaya Thelagapindi Kura (Bottlegourd Curry)
Linking this to Valli's 'Cooking from Cookbook Challenge' -- January - Week 2.
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