A simple version of kongunadu bottle gourd fry which matches well with white rice. I remember plucking fresh vegetable from our form and cooked. Those tasted really good.
Bottle Gourd Fry / Sorakkai Poriyal
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Bottle Gourd – 1 medium size
- Oil – 1 tsp
- Mustard – 1/4 tsp
- Channa Dhal – 1/2 tsp
- Big Onion – 1
- Green Chili – 2
- Red Chili – 2
- Curry Leaves – 1 strand
- Turmeric – 1/2 tsp
- Salt – to taste
Instructions
PREP:
- Peal the skin of the bottle gourd and chop them. Chop onion, green and red Chillies.
COOKING:
- In a pan heat oil. when hot, add mustard and Channa dhal. When the mustard starts spluttering add chopped onion, green and red chillies, Curry leaves and fry till the onion is golden brown color. Add the chopped bottle gourd, turmeric and salt. Add 1/4 cup of water and mix them well. Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely drained.
TIPS:
- Peanut Masala added in the given recipe can also be added for variation.
(*) This goes good with rice and curd rice. Recipe from my mom.
[…] a hiatus, this week I made baingan (eggplant/aubergine) ka salan, bottle gourd fry, pumpkin erissery (I actually used butternut squash) and Gujarati mung bean […]