Bottle Gourd (Sorakkai) Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal. Fry until golden brown.
4. Add 5-7 dried red chilies and 2.5 teaspoons of cumin seeds. Sauté for a few seconds.
5. Add a pinch of asafoetida and 30-40 curry leaves. Sauté briefly.
6. Add the chopped bottle gourd (10 medium-sized) and mix well to coat with the tempering.
7. Add salt to taste (about 2.5-3 teaspoons) and 1.25 teaspoons of turmeric powder. Mix thoroughly.
8. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the bottle gourd is tender.
9. Add 1.25 cups of grated fresh coconut and mix well. Cook for another 2-3 minutes.
10. Turn off the heat and serve hot with rice or roti.