Bottle Gourd Sorrayakata curry

            

Ingredients (240 ml cup used)

•   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)

• 2 to 3 tsps vepudu karam (if you can't make it use peanut podi or idli podi or flax seed podi)

• 1 to 2 tbsps. Grated fresh Coconut (optional)

• Salt to taste

Instructions

•  Wash bottle gourd under running water, peel the skin and chop to bite sized pieces.

•  Add oil to a wide heavy bottomed pan, add cumin, mustard, dal, fry till the dals turn golden, add curry leaves and chili and fry till the leaves turn crisp.

• Add the bottle gourd, sprinkle salt and turmeric.

• Fry on a medium to high flame for 3 to 5 mins, keep stirring to avoid burning. If the gourd is not tender or less juicy, cover the pan and cook till the gourd is cooked fully. If it is tender just continue to fry without covering till it is fully done.

• Add the vepudu karam and coconut. Stir well to mix.

• Serve with rice and rasam or sambar