Few months ago, I wrote about my mother’s recipe of bottle gourd. It is a standard, no fuss kind of recipe with minimum ingredients. I like the taste of that curry and played around with the recipe little bit and came up with this one. It is also a simple no-nonsense recipe and supplies carbos (bottle gourd), protein (black chana) and fat (sesame seeds). I love the taste and also the ease with which it can be prepared.
Bottle Gourd (Sorakaya, Dudhi) – Peeled, Cut into Cubes
Recipe:
Prep Work:
One cup of black chickpeas (kala chana) soaked in water overnight.
Half of medium-sized bottle gourd (sora kaya, dudhi), peeled and cut into half-inch pieces (about 2 cups)
Cook:
Heat a teaspoon of peanut oil. Toast a teaspoon of cumin, mustard seeds and curry leaves (for tadka).
Add the bottle gourd pieces and soaked kala chana. Saut? for few minutes on medium heat. Add about a cup of water and close the lid and cook.
Sesame–Dalia paste:
Meanwhile prepare the curry thickener. Grind in a blender:
3 tablespoons of each – sesame seeds and dalia
½ tablespoon of each – tamarind juice and powdered jaggery
1 teaspoon of each – coriander seeds (dhania), cumin and red chilli powder
½ teaspoon of salt or to taste
Grind them to smooth paste by adding about one cup of water.
Simmer:
Add the sesame-dalia paste to the curry. Stir in half teaspoon of turmeric. Mix and on medium heat, simmer for about 15 to 20 minutes, until the curry reaches the consistency you desire.
Tastes great with chapatis/naans and with sorghum rotis.
Bottle gourd curry with chapatis
