With over 92% water content, bottle gourd, a.k.a sorrakai, is a great option to prepare a curry in less than 30 minutes. My vegan version of this bottle gourd recipe uses cashews, coconut, and other masala ingredients that give a distinct flavor. I agree to be sent email.
With several names across Indian cuisine, this kurma recipe can seem a little daunting at first, but the best part about the curry is that it uses simple ingredients that are very common in a kitchen pantry. So, if you are looking for an easy-to-make dish that is both flavourful and nutritious, this delicious Bottle Gourd Kurma is the perfect choice for you! Enjoy it with your family and friends!
Ingredients note
Bottle gourd: Choose a young, firm, fresh gourd to make this curry. Look for one that has no yellow spots or wrinkles. Cashews: Cashew nuts provide a creamy texture to this kurma. Soak them in hot water for 15 minutes before adding them to the dish as a fine paste. Coconut: Use freshly grated coconut or ground coconut for better results. The creamy texture is what makes the kurma delicious. Spices: These ingredients, like turmeric powder, red chili powder, cumin powder, and garam masala, enhance the dish’s taste. Using Coriander powder is optional but a great flavor enhancer.
Instructions
Wash and peel the skin of the bottle gourd. Cut it into small cubes and set it aside. In a pan, heat 3 teaspoon oil. Add cumin seeds and saute them to a golden brown hue. Add onions, and saute for a couple of minutes or until they turn translucent. Add chopped tomatoes and saute for 30 seconds. Add all the spices and mix well. Once the spices are cooked, add chopped bottle gourd and mix well. Add a cup of water and salt, cover it with a lid, and cook until it is soft( about 8- 10 minutes) In the meantime, place the grated coconuts, soaked cashews, green chili, cinnamon stick, a few strands of cilantro (optional), and ginger in the blender and add water to blend it to a smooth paste. Once the bottle gourd is cooked, add the ground cashew nut paste and mix well. Cook for 5 minutes on medium flame. Finally, garnish it with cilantro or curry leaves and enjoy your delicious Bottle gourd Curry! Enjoy it with hot steamed rice, paratha, or any Indian bread.
Serving suggestions
This yummy kurma pairs well with hot steamed rice, roti, naan, or chapati. You can also serve it as a side dish with biryani or even plain dosa. Enjoy!
Uma’s Tip
For more deliciousness, roast some cashews and add them at the end for a crunchy texture. Yum! If you do not have grated coconut, use coconut cream or condensed coconut milk. You need very little water because bottled gourd has plenty of water content. Instead of using a stovetop to cook bottle gourd, you could also use an instant pot or a pressure cooker. Cooking time will vary depending on the size of the bottle gourd cubes.
Related recipes
Pairing
These are my favorite dishes to serve with the Sorakkai kurma recipe: Spicy: You could add some green chilies for an extra spicy kick. Squash: A subtle variation of this curry would be using chayote squash (chow chow) instead of bottle gourd. Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
