This Sorakaya Pachadi is a great way to use leftover bottle gourd. This traditional pachadi from Andhra Pradesh needs just 3 ingredients and is ready in a jiffy. Eat t with rice, as we Andhras do, or then serve as an accompaniment to dosa.
200gmsAnapakaya, Sorakaya, Bottle Gourd, Lauki or Ghiya(~1 cup of 1/2" pieces)
1/4CupCoriander Leaves(~ 1 fistful)
2 or 3Spicy Green Chillies
1tspOil
Salt to Taste
For Tempering
1/4tspMustard Seeds
1Red Chilli
1/2tspOil
Instructions
Peel and cut the bottle gourd in 1/2" pieces. Large pieces will take time to cook and so we use small pieces.
In a kadai/wok, heat the 1 tsp oil.
Add the bottle gourd pieces and green chillies.
Over medium heat, stir-fry the pieces till they soften and turn translucent. Do not fry on high-heat because the pieces may turn brown from the outside but not cook from the inside.
Set aside to cool.
Grind the fried bottle gourd, green chillies, coriander leaves, and salt in to a smooth paste. Ideally, you should not need any water, but if you do need some, add just about 1 tsp at a time.
Transfer the pachadi into a bowl.
The Tempering
In a heavy-bottomed ladle, heat 1/2 tsp oil.
Add mustard seeds and wait till they splutter.
Add red chillies and curry leaves to the oil, and stir-fry for a few seconds.
Add the tempering to the pachadi and mix well.
Mix well.
Serve Sorakaya Pachadi | Anapakaya Pachadi as a side dish with rice and ghee or then as an accompaniment to dosa.
Notes
Tips
You can even use the centre portion of a old-ish bottle gourd. Just remove the seeds.
Do add spicy green chillies generously. Otherwise, the pachadi will be bland.