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Chivvina Sorakai Kura ( Pierced Bottle Gourd Curry)


Chivvina Sorakai  Kura ( Pierced Bottle Gourd Curry)




This is a special family vegetarian dish that we all enjoy. Though very painstaking to make, the final taste makes it worth the effort. This dish brings back memories of the whole family sitting with wooden boards in front of us and armed with either Silver Bindi sticks or new Juda hairpins – piercing away the tender bottle gourd squares till they were almost transparent and till it met the approval of my mother in law. The end result was a juicy and spicy fried curry unlike any other.

Ingredients:

1 Very tender Bottle Gourd ( About ½ Kg – depending on the size)

1 1/2 cup Onion pieces ( ground into a paste)

2 Tsp Chilli Powder

3/4 Tsp Garam Masala Powder

1 ½ Tsp Coriander Powder

½ Tsp Turmeric

Salt to taste

Oil for deep frying

Fresh Coriander leaves

Let’s get started:

Peel the Bottle Gourd and cut into 2 inch squares. Use a fork, Kebab Skewer or a Juda Pin to pierce holes in the Bottle gourd pieces. Pierce them on both sides till such time that the bottle gourd pieces look almost transparent and become flexible. Squeeze out water and keep aside.

Heat oil for deep frying. Fry the pierced bottle gourd pieces till golden brown in colour. The pieces will shrink in size once fried. Drain and keep aside.

In a pan , heat 3 Tbsps. oil . Add the onion paste, turmeric and salt and fry on medium flame till translucent.

Add the chilli powder, coriander powder and garam masala powder and fry on low flame till the oil starts separating from the sides of the pan.

Add the fried bottle gourd pieces and mix well. Add ½ cup of water and mix well. Cook covered on low flame till all the water is absorbed and the oil again starts separating from the sides of the dish.

Add coriander leaves and mix well. 

Serve hot with rice.

 

 

 

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