Bottle gourd milk curry is a dish from Telugu states. It is quick, easy, and on the table in less than 30 minutes or less. Bottle gourd cooked with onion and spices until tender then milk added in the final step. Bottle gourd curry after cooked in milk adds a creamy taste to the dish. In Telugu states, it is called as sorakayi pallu posina koora.
This is one of my go-to dishes on weekdays as it is easy to make and light on the stomach. Bottle gourd milk curry served with Rotis and rice.
TIPS FOR PICKING A TENDER BOTTLE GOURD:
A SLIM BOTTLE GOURD: A slim bottle gourd has petite seeds that are tender and edible. If you didn’t find tender one, the seeds should be removed because they are more mature.
SIGN FOR FRESHNESS: Should be firm, smooth, and light green to dark green. Pinch using your nails if it goes easily it is fresh if it is hard then avoid it.
REASONS TO EMBRACE BOTTLE GOURD IN OUR DIET:
- Great for weight loss
- Improves water content in the body
- Rich in vitamins
INSTRUCTIONS:
1 Wash the bottle gourd and peel it. Chop into small cubes. Keep them in cold water to avoid the darkening.
Opo squash makes a good substitute for bottle gourd.
2 Chop small onion, Thai green chili, and keep them aside.
3 On saute mode heat the oil and add mustard seeds, cumin seeds wait until they splutter.
4 Add the green chili, onion, curry leaves, asafoetida (Hing) saute for a few seconds. Then add bottle gourd cubes, turmeric, coriander powder, salt, and mix well. Turn off saute mode.
5 Place a trivet and keep a rice bowl on the trivet. Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
6 When count down is done, quick release and remove the pot which is on top. Add milk and let it rest for 5 -10 minutes on warm mode. Serve it with roti or rice.
Bottle Gourd Milk Curry | Sorakaya Palu koora
Ingredients
- Bottle gourd - Small or 420 grams or 2.5 cups
- Onion - 1 small
- Thai green chili - 5 For mild spice use 3
GRAVY INGREDIENTS
- Oil - 1 tbsp
- Mustard seeds - 1/8 tsp
- Cumin seeds - 1/8 tsp
- Curry leaves - 3 or 4
- Asafoetida - 1/8 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Milk - 1 tbsp Vegan: replace with coconut milk
Instructions
- Wash the bottle gourd and peel it. Chop into small cubes. Keep them in cold water to avoid the darkening.
- Chop small onion, Thai green chili, and keep them aside.
- On saute mode heat the oil and add mustard seeds, cumin seeds wait until they splutter.
- Add the green chili, onion, curry leaves, asafoetida (Hing) saute for a few seconds. Then add bottle gourd cubes, turmeric, coriander powder, salt, and mix well. Turn off saute mode.
- Place a trivet and keep a rice bowl on the trivet. Close the lid and set the instant pot on MANUAL or PRESSURE COOK for 8 min.
- When count down is done, quick release and remove the pot which is on top. Add milk and let it rest for 5 -10 minutes on warm mode. Serve it with roti or rice.
