Sorakaya /Aanapakaya thokku pachadi is a special chutney with bottle gourd peel. Make it spicy with coriander seeds and red chilies.
Ingredients
2 green chilies
4 garlic cloves
peel from 2 small bottle gourds and some pieces
1 tbsp coriander seeds
4 or more red chilies
1/2 tsp tamarind paste
a tiny pinch of stevia or 2 tsp of jaggery
1/4 tsp turmeric powder
salt to taste
some cilantro/coriander leaves
Preparation
Wash and peel bottle gourd. To this peel add some bottle gourd/Sorakaya pieces also and keep aside.
Cut green chili and garlic and keep aside.
Chop cilantro finely.
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Procedure
Dry roast coriander seeds in a sauce pan and transfer to another plate.
In the same pan take some oil and fry red chili until they are about to change color and keep them aside.
To the same oil add chana dal, urad dal, mustard seeds and cumin seeds.
When the mustard seeds start popping up add hing and curry leaves and transfer this tempering into another bowl.
Now to the same pan add green chilli, garlic, sorakaya/bottle gourd pieces and peelings. You can also add a tsp of oil if you need. Give a mix.
Add salt, turmeric powder and a little water. Cover it and let it cook on low medium until they are soft. Let them cool down.
Take coriander seeds and red chili into the grinder and grind it as fine as you can.
Then add all the cooked bottle gourd peeling. Grind it into a fine or coarse paste.
To this add the tempering, coriander leaves/cilantro and mix it well.
Adjust the salt. Enjoy with rice or chapati.
Dry roast coriander seeds in a sauce pan and transfer to another plate.
In the same pan take some oil and fry red chili until they are about to change color and keep them aside.
To the same oil add chana dal, urad dal, mustard seeds and cumin seeds.
When the mustard seeds start popping up add hing and curry leaves and transfer this tempering into another bowl.
Now to the same pan add green chilli, garlic, sorakaya/bottle gourd pieces and peelings. You can also add a tsp of oil if you need. Give a mix.
Add salt, turmeric powder and a little water. Cover it and let it cook on low medium until they are soft. Let them cool down.
Take coriander seeds and red chili into the grinder and grind it as fine as you can.
Then add all the cooked bottle gourd peeling. Grind it into a fine or coarse paste.
To this add the tempering, coriander leaves/cilantro and mix it well.
Adjust the salt. Enjoy with rice or chapati.