Bottle gourd chutney called as sorakaya pachadi in telugu is served with rice or chapathi or with most south indian breakfasts like dosa, pongal or utthapam
For best results follow my detailed step-by-step photo instructions and tips.
1pieceginger,Small, (thin slice) (do not use too much)
2tspchana dal / senaga pappu
2tspUrad dal / minapa pappu
2tspSesame seeds
½ to ¾cuptomatoes or tamarind paste or lemon juice as needed
2red chilies
3green chilies or replace with red chilies
½tspcumin
Salt as needed
1/8tspturmeric
Seasoning
1 to 2tspsOil
1Pinchhing
¼tspcumin
¼tspmustard
1red chili,broken
½tspurad dal
1 to 2clovesgarlic, crushed
1sprigcurry leaves
Tamarind paste as needed
How to make the recipe
soak little tamarind in hot water if you wish to use it. when it is soaked it turns soft. Squeeze and filter it to the pan while seasoning later.
Wash bottle gourd under running water, If you wish to keep the skin on, scrub it with little sea or crystal salt and then wash off. Chop them to small pieces and measure.
Heat a pan, dry red chilies, roast chana dal and urad dal lightly golden, add sesame seeds and cumin and toss. Make sure the sesame seeds are toasted well. Set these aside to cool.
add little oil to the same pan and fry green chilies, set aside. Add bottle gourd , fry till they wilt off and the raw smell disappears. Set these aside separately to cool . To the same pan add tomato, salt and turmeric and fry till the tomatoes turn mushy. set this too to cool.
Powder finely the dals, sesame seeds, red chilies and cumin.
Add the green chilies, ginger, bottle gourd and tomato.
Blend everything well. If needed adjust the salt.
Add little more oil to the pan, add crushed broken red chili,garlic, mustard, cumin and urad dal. Allow the dal to turn lightly golden. Add curry leaves , hing and tamarind paste.Fry till the leaves turn crisp.