Check out for other sorakaya recipes here:
Sorakaya Vadalu
Lauki Kofta Curry
Sorakaya Ava Kura
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![Sorakaya Pesarapappu Curry](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQZRwGmnsZi9Q3OZGdCxSLEDzwasxND7EP9_98y1U5-1Yc4Aaw-V83DmeycD3FQ6h0x8DneGQUh_P8Tr-WBskVkBhQ0fcm0ScFhm8FrT_8aVNynmQ5pdubgvSNwdjllQgz4PIMmtnJ1oZoIFALfCvCZSn8x7jQPbjL3WgzZELeRYmptmtFanVwKk8RRk/s1600/sorakayapesarapappu%20curry.jpg)
Sorakaya pesarapappu curry for rice.
Ingredients:
- 5" Sorakaya/Bottle Gourd
- 1/4 Cup Moong Dal/Pesarapappu
- 3 to 4 Green Chillis
- Salt to Taste
- 1 Tsp Turmeric Powder
- 1 Onion(Optional)
- 1 Tbsp Oil
- 1 Tsp Urad Dal
- 1 Tsp Chana Dal
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Red Chilli
- 5 to 7 Curry Leaves
- 1 Tsp Asafoetida
Procedure:
- Soak moong dal/ pesara pappu for half an hour.
- Peel and cut the sorakaya into 2" cubes.
- Wash them and add water, salt and turmeric powder.
- Pressure cook for 2 whistles.
- Once the pressure cools down, drain excess water.
- Allow this to cool for a while.
- Heat oil in a kadai, add chana dal and urad dal.
- When the dals changing colour, add mustard seeds and cumin seeds.
- Add asafoetida, slit green chillis and curry leaves.
- If adding onions add them and saute.
- Add soaked moong dal.
- Sprinkle little water and cover and cook.
- Cook the moong dal till is cooked 50%.
- Once it is 50% done, add cooked sorakaya pieces.
- Saute them till the moisture in the vegetable dries out.
- Serve sorakaya moong dal curry with rice.
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