Sorakkai Gravy or Bottle Gourd Curry is a popular Indian dish made with bottle gourd, which is cooked in a mildly spiced tomato-based gravy with various Indian spices like cumin, coriander, turmeric, and red chilli powder. It is a simple and healthy vegetarian dish usually served with rice or Indian flatbreads (roti or naan).
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The recipe I am sharing here is an Andhra Special Sorakaya Curry with freshly ground peanuts and milk added to the curry. I learnt this from my friend’s mom. Adding simple ingredients to a regular sorakkai gravy elevates the taste and texture.
Bottle Gourd is also known as Lauki in Hindi and Sorakkai in Tamil. It is also popularly known as Opo Squash in many countries. Sorakkai Kootu, Sorakkai Stir Fry, Lauki Kurma and Sorakkai Kuzhambu are famous recipes in Indian Cuisine.
There are a lot of health benefits to eating Bottle Gourd. It is known for having a cooling effect on our bodies. Bottle Gourd has a lot of water content and is low in fat. It is also said to help with indigestion and acidity issues.
Ingredients needed to make Sorakkai Gravy
How to make Sorakkai Gravy / Bottle Gourd Curry?
Wash the bottle gourd. Cut the top and bottom ends.
Peel off the skin of the bottle gourd and cut the bottle gourd in half lengthwise. Remove large seeds, if any.
Now, cut the Bottle Gourd into small cubes.
Heat a pan of medium flame. To the pan, add oil. Once hot, add mustard seeds, curry leaves, and finely chopped garlic cloves. Saute for a few minutes.
Add finely chopped onion. Cook until the onion changes colour slightly. Add finely chopped tomato, salt and turmeric powder. Cook until tomato turns mushy.
Now, add the chopped Bottle Gourd, red chili powder and coriander powder. Mix well. Add milk and water. Mix again.
Close and cook for 20 minutes or till the bottle gourd is thoroughly done. Open once in a few minutes and give a stir. It should be cooked but should not turn mushy.
Meanwhile, grind roasted peanuts into a fine powder. Once the bottle gourd is cooked, add the powder to the pan. Mix well. Adjust consistency by adding water. Cook on low flame for 5 minutes. Switch off. Add ghee on top. Garnish with coriander leaves. Serve hot.
Serving Suggestions for this Bottle Gourd Gravy
This Bottle-Gourd Gravy can be served with white rice or as a side dish for Roti, Chappathi, and Poori. While I enjoy this creamy gravy as a side dish, my husband prefers mixing it with rice and having some chips or Papad. It’s entirely your choice!
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Sorakkai Gravy Recipe | Bottle Gourd Curry with Milk
Ingredients
- 1 big Bottle Gourd 2 & ½ cups, chopped
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 10 Curry Leaves
- 4 Garlic Cloves finely chopped
- 1 Onion finely chopped
- 1 small Tomato finely chopped
- Salt as needed
- ½ Turmeric Powder teaspoon
- 2 teaspoon Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ cup Milk
- 1 cup Water adjust
- ½ cup Roasted Peanuts
- Coriander Leaves handful
- 1 teaspoon Ghee
Instructions
- Wash the bottle gourd. Cut the top and bottom ends. Peel off the skin and cut the bottle gourd in half lengthwise. Remove large seeds, if any. Now cut the Bottle Gourd into bite-size cubes.
- To a pan, add oil. Once hot, add mustard seeds, curry leaves, and finely chopped garlic cloves. Saute for a few minutes.
- Add finely chopped onion. Cook until the onion changes colour slightly. Add finely chopped tomato, salt and turmeric powder. Cook until tomato turns mushy and is well cooked.
- Now, add the chopped Bottle Gourd, chilli powder and coriander powder. Mix well. Add milk & ½ cup water. Mix again.
- Close and cook on a medium flame for 20 minutes or till the bottle gourd is thoroughly done. Open once in a few minutes and give a stir. Bottle Gourd should be cooked but should not turn mushy.
- Meanwhile, grind roasted peanuts into a fine powder. Once the bottle gourd is cooked, add the powder to the pan. Mix well. Adjust consistency by adding ½ cup water. Cook on low flame for 5 minutes. Switch off. Add ghee on top. Garnish with coriander leaves. Serve hot.