bottle gourd stir fry, Sorakaya fry recipe
Vegetable Stir fry Recipes are easy and quick to prepare and are most convenient for working folks. These stir fries do not need too many ingredients either. But we need to make them flavorful to keep them interesting. These dishes go well with steamed rice and are usually accompanied by rasam or sambar or pulusu. You can even make these in large quantities and refrigerate them for later use.
Today’s bottle gourd Stir Fry takes barely 10 mins for preparing (+10 mins for chopping). As I mentioned earlier, I use my homemade vepudu karam for stir fries and it goes very well with this Sorakaya Fry. Since bottle gourd has lot of moisture in it, it tastes bland if nothing is used to enhance the taste. This powder gives a nutty aroma and taste to this bland veggie. I have used coconut too, it is optional, and you can skip it if you don’t have in hand.
I make my stir fries always on the highest flame or heat so that I can cook faster. So to prevent burning I always use heavy bottomed pan that is wide. If you are not using a heavy bottomed pan, cook on a medium flame else your veggie can be burnt.
For more simple stir fry recipes, you could check out brinjal potato fry , mullangi stir fry , mixed vegetable stir fry , andhra mushroom stir fry
bottle gourd stir fry recipe, sorakaya fry below
2 cups of bottle gourd chopped
1 to 2 green chilies slit (optional)
1 sprig of curry leaves
Pinch of mustard
Generous pinch of cumin
Pinch of turmeric
Oil as needed
1 tsp. chana dal (senaga pappu)
1 tsp. urad dal (minapa Pappu)
1 to 2 tbsps grated coconut
2 to 3 tsps vepudu karam,( you can use more too)(can replace with palli podi/ peanut podi)
1 to 2 tbsps. Grated fresh Coconut (optional)
Salt to taste
1.Wash and peel the skin of the bottle gourd and chop to bite sized pieces
2.Heat oil in a wide heavy bottomed pan, add dals cumin, mustard, when they begin to crackle add curry leaves and chili and fry till the dals turn golden
3.Add the gourd, sprinkle salt and turmeric.
4.Fry on a medium to high flame for 3 to 5 mins, keep stirring to prevent burning
5.If your bottle gourd is not tender and juicy like the one I used, cover and cook till the gourd is cooked fully. If it is tender just continue to fry without covering till it is fully done
6.Add the vepudu karam and coconut. Fry till it blends well with the veggie.
Serve with rice and rasam or sambhar