Dec 14, 2016
Sorakaya palu posina Kura ~ Lauki Doodh Subji
Some days all you need is subtle satvik curry paired with white rice and served with little ghee on top to create a satisfying meal. For those days I like simple curries made with any squash or gourd variety vegetables cooked with simple spices and simmered with milk to get that creamy taste. These curries are very less spicy and pairs with Rice or Roti. Usually my mom makes Turai Doodh Subji when I was a kid. I have tried the same curry with Bottle Gourd ( Sorakaya or Lauki) and this became my daughter's favorite now. As I have huge yield of bottle gourd from my own garden this fall, this recipe happened several times in my kitchen. The homegrown bottle gourd is very tender and soft, cooks fast and gives fantastic taste to this simple curry. ( mostly i eat this curry just by itself like a dessert, that creamy and tasty this will be). here is the recipe, Njoy!
Bottle Gourd ~ Sorakaya - 1 medium
Onion - 1/2 medium
Green Chili - 3
Oil - 1 Tbsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds -1 tsp
Curry Leaves - 10
Turmeric powder - 1 tsp
Milk - 1/3 cup
Salt - 1 tsp ( or as per your taste)
Cilantro - for Garnish
- Chop onion and green chili into small pieces.
- Trim the edges of bottle gourd, peel. Cut into half remove all the seeds out. Wash under water and chop into small size pieces and keep it aside.
- Heat a heavy bottomed pan on medium flame. Add Oil, once oil is hot add Chana Dal, Urad Dal and lentils turn golden color, add cumin seeds followed by mustard seeds. Wait for mustard to start spluttering, then add curry leaves.
- Add finely chopped onion and green chilies to the pan. Add turmeric powder to onion mix. Close the lid and cook for 5 min until onions are fully cooked.
- Now add chopped Bottle Gourd piece to the pan and mix well with onions and tempering. Saute for 5 min, then close the lid and cook on medium heat for 10-15 min. You should notice the bottle gourd should become tender when you press with spatula. now add salt mix well, cook for 2 to 3 min. Taste and adjust salt as needed.
- Finally add milk and cook on high for 5 min, until milk breaks and mixes with curry.
- Switch off the stove and transfer to serving bowl and garnish with Cilantro and serve with warm Rice or Roti.
- If you are in a rush or multitasking in the kitchen, you can cook this curry in pressure cooker to get it done faster. The curry will turn out little watery in pressure cooker, but your pressure cooker will take care of all the cooking. After adding bottle gourd pieces, close the pressure cooker lid and cook in pressure cooker. After it is done, open the lid add salt cook until water is gone then add milk.
- After adding milk do not add any salt, that messes up the milk texture and spoils the taste of this curry. Before adding milk itself taste and adjust salt per your taste.
- This curry will be good as a side dish on a Thali with rice or roti.
Will be back with another simple side dish,
Happy Cooking until then!