Sorakaya curry or anapakaya curry recipe. Simple, easy, comforting & healthy bottle gourd chana dal curry made in andhra style. Sorakaya is the telugu name for bottle gourd. It is one of the most common veggie used in Andhra cuisine. Sorakaya curry is eaten with plain rice & ghee or chapati.
Bottle Gourd is called as ghiya or lauki in Hindi, doodhi in Marathi, anapakaya or sorakaya in telugu and sourekai in kannada . Most Indian households use this veggie to prepare their everyday foods. It is widely used to make curry, chutney or even cooked with dal.
This healthy veggie is cooling to the body, light on the tummy and is easier for digestion. So it is also given to babies after 10 months.
Bottle gourd is high in certain vitamins and minerals. It enhances the liver function, relieves constipation, good for heart health, diabetes and blood pressure too. To make it more nutritious and balanced, it is often cooked with lentils.
Sorakaya curry recipe shared here is a simple one made with basic ingredients without using any garam masala. Most veggies in andhra cuisine are prepared without the use of garam masala.
Tips to make sorakaya curry
- Do not use bitter tasting sorakaya to make the curry. We usually taste a bit of the raw veggie to ensure it is not bitter before cooking. Bitter bottle gourd is toxic and must be avoided.
- This recipe does not use any garlic or ginger. The use of onion is optional and can be skipped.
- We make this curry with chana dal and this is a popular version made in some regions of andhra pradesh. However you can completely skip the dal and just make the basic curry.
- I have used coconut milk to make the curry. You can however skip it completely.
Ingredients (US cup = 240ml )
- 2 cups bottle gourd or sorakaya (peeled and chopped)
- ¼ cup channa dal or senaga pappu (optional)
- 1 green chili slit or chopped
- 1 sprig curry leaves
- ¼ teaspoon mustard
- ¼ teaspoon cumin
- 1 pinch hing or asafoetida (optional)
- 1/8 teaspoon turmeric or haldi
- 1 large onion chopped finely
- 1 large tomatoes chopped finely
- ½ teaspoon red chili powder
- 2 to 4 tablespoon Coconut milk or coconut (optional)
- 2 tablespoon Oil as needed
- Optional: If using chana dal soak it for at least 30 minutes in warm water. Drain and set aside.
- Pour oil to a hot pan. When the oil turns hot add mustard, cumin and curry leaves. Allow them to splutter. Then add hing.
- Add onions and green chilli. Fry until the onions turn golden. Then add tomatoes, salt and turmeric. Fry till the tomatoes break down and turn mushy. Then add the bottle gourd and fry for about 3 mins.
- Add chana dal (optional) & red chili powder. Fry for 2 to 3 minutes. Pour about ¼ to ½ half cup water. Cover and simmer till the chana dal is just cooked thoroughly. Do not over cook the dal. Or alternately you can pressure cook for 1 whistle.
- Taste the curry and add more salt if needed. Pour coconut milk or coconut if using. Mix well. If the curry is runny just evaporate the excess moisture by cooking on a slightly higher flame. Serve sorakaya curry with rice or chapati.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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