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The ingredients needed to prepare Sorakaya Ullikaram Curry (Bottle gourd(Lauki) in onion gravy):
- Use one bottle gourd / Lauki medium size sorakaya
- Take one onion medium size
- Get 6 pods garlic
- Use two big pinch cumin seeds
- Provide 3 red chilli (may vary depending on spicy)
- Provide oil for deep fry
- Get one big pinch Mustard seeds
- Prepare pinch Hing
- Use 1/4 turmeric th spoon
- Use to taste salt
Instructions to make Sorakaya Ullikaram Curry (Bottle gourd(Lauki) in onion gravy):
- Before day process: Wash bottle gourd thoroughly and keep deep slits with knife all over bottle gourd. Leave it for one hour. Cut into small pieces, add salt and place in a colander with a bowl down to collect the water oozing out. Refrigerate for the whole night.
- Take out the colander from fridge and squeeze out the excess water from pieces.
- Heat oil in a kadai and deep fry these pieces on medium flame in batches. (I fried in two batches). Place them on kitchen towels to absorb excess oil.
- Grind chopped onions, garlic pods, cumin seeds, red chilli and salt into a coarse paste by adding little water.
- Now heat a pan and add two tablespoons of oil. Add mustard seeds and let it splutter.
- Add hing and immediately add the onion paste. Add turmeric now.
- Saute well until raw smell disappears. It will take approximately 15mins.
- Once the sides gets leaving oil, then add the fried lauki pieces and mix well until the pieces gets coated well.
- Simmer for 5mins more and garnish with coriander leaves.
- Serve with hot rice and papad or chapati.
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