Bottle Gourd Chutney (Sorakaya Pachadi - Andhra / Telangana Cuisine)

Name: Bottle Gourd Chutney (Sorakaya Pachadi - Andhra / Telangana Cuisine)
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 medium size bottle gourd; 1 tbsp. oil; 1 tsp. cumin seeds; 5-6 garlic, chopped; 2-3 green chilies, chopped; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 1 tsp. roasted coriander powder; handful coriander leaves, chopped; 1 tsp. lime juice; Tempering -; 1 tbsp. oil; 1 tsp. mustard seeds; 1 dry red chili; 1 sprig curry leaves; 1/4 tsp. asafoetida; 1 tsp. urad dal

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Bottle Gourd Chutney or Sorakaya Pachadi in the local Telugu lingo is a very delicious chutney that is full of flavors. Thinly sliced bottle gourd is sautéed along with garlic, green chilies and a handful of coriander leaves. It is then coarsely ground and tempered with mustard seeds, urad dal, asafoetida and curry leaves. Roasted sesame, roasted peanuts and fresh grated coconut can also be added for enhanced flavor.

This simple and easy to prepare Pachadi is best relished with hot steamed rice-ghee combo, with chapatis, as a spread on toasts / parathas, with any South Indian breakfast like idli, dosa, vada, and finally as a dip along with some vegetable crudités or chips.

Bethica Das @kitchen_flavours

Saved

Ingredients

15-20 minutes

2-3 servings

1medium size bottle gourd
1 tbsp.oil
1 tsp.cumin seeds
5-6garlic, chopped
2-3green chilies, chopped
1 tsp.salt or to taste
1/2 tsp.turmeric powder
1 tsp.roasted coriander powder
handfulcoriander leaves, chopped
1 tsp.lime juice
Tempering -
1 tbsp.oil
1 tsp.mustard seeds
1dry red chili
1 sprigcurry leaves
1/4 tsp.asafoetida
1 tsp.urad dal

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Steps

15-20 minutes

1

Peel the bottle gourd and slice them. Soak in water to prevent from discoloration. Heat oil in a pan temper with cumin seeds. Sauté for a few seconds.
2

Add the chopped garlic & green chilies. Sauté till light brown. Add the sliced bottle gourd, salt to taste, turmeric powder & roasted coriander powder.
3

Mix everything well & cook, covered, till it is tender. Sprinkle water at times if needed. Add the chopped coriander leaves & continue to sauté for a minute. Switch off the flame & keep aside to cool down. Then blend coarsely in a mixer grinder.
4

Tempering - Heat oil in a pan & temper with mustard seeds, dry red chili, curry leaves, urad dal & asafoetida. Sauté for a few seconds. Then add the coarsely ground paste & stir fry for 4-5 minutes. When done, switch off the flame & add lime juice.
5

Serve with hot steamed rice, paratha or chapatti.