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Saturday, December 24, 2011

Sorakai bellam pulusu /koora

1.Bottle gourd/Sora kaya - 1 large(peel,chop into medium pieces)
2.Onion - 1 medium(chopped)
3.Tamarind paste - 1/2tbsp
4.Salt - to taste
5.Red chilli powder - 1/2tsp
6.Green chillies - 2(chopped)
7.Tomato - 1(chopped)
8.Jaggery - 3tbsp (grated)

For seasoning
1.Oil - 1tsp
2.Ghee - 2tsp
3.Mustard seeds - 1/2tsp
4.Jeera- 1/2tsp
5.Curry leaves - few
6.Red chilli - 1

1.Pressure cook all the ingredients under the ingredients section by adding 1/4 cup water for 2 whistles or 8mts. Turn off the flame.
2.Remove the lid and cook on high flame .Mash the bottle gourd pieces lightly and add grated jaggery.Let it cook in medium hi flame for 10-12mts or till the gravy becomes thick.Adjust salt and chilli powder.
3.Heat oil and ghee in a pan .Add mustard seeds,once it starts spluttering add jeera and curry leaves.Add seasoning to the curry and mix well.
4.Serve with rice or roti.

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