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    Home » By Ingredient » Vegetables » Bottle Gourd

    Published: May 22, 2011 · Modified: Dec 25, 2019 by Usha Rao

    Bottle Gourd Tomato Gravy ~ Sorakaya Shorva

    Today is the last day of this marathon and I decided to post a shorva recipe.  As I mentioned couple of days ago, I was undecided about today's curry.  I was debating on what to post until 3-4 of hours ago.  We had gone out of town this weekend and got back this evening.  We thought of having some curry puffs in the evening, as soon we got back home and skip dinner.  We changed our minds and decided to have an early dinner instead. I made some curry puffs with some left over ground turkey and made some sorakaya shorva to go with rice.  I thought of making a quick tomato curry and since I had a bottle gourd sitting in my fridge for almost 2 weeks, I decided to add some bottle gourd to it.  I started off making the tomato bottle gourd curry (subzi) and the end up with a shorva!  Sorakaya shorva is bottle gourd stew or bottle gourd in a tomato based gravy.

    The recipe given below is how I made it today.  This is how I normally make and I sometimes add roasted onion paste to the preparation.   However, I did not use it today.  Also, I used little bit of milk which is optional and milk can be substituted with yogurt for a tangy gravy.  I usually add 2-3 green chilies to the seasoning but today I used only chili powder.  If using green chilies, adjust chili powder accordingly. The picture below was taken after dinner, with leftover shorva.

    Bottle Gourd Tomato Gravy, sorakaya shorva, sorakaya tamato shorva

    Total Time:
    Preparation: 5-10 minutes
    Cooking Time: 20 minutes
    Serves: 3

    Ingredients:

    • 2 tbsp. Oil
    • ½ medium sized Onion chopped or ⅓ cup chopped Onion
    • 1 tbsp. Ginger Garlic Paste
    • 1 tbsp. Coriander Powder
    • 2 tsp. Chili Powder (adjust to tolerance level)
    • Turmeric Powder
    • 1 medium sized Bottle Gourd / Sorakaya
    • 1 medium sized Tomato chopped or 1 cup chopped Tomato
    • Salt to taste
    • 1 Cardamom, 1 Clove, ⅛” Cinnamon powdered
    • 1 ¼ - 1 ½ cup Water
    • 2 tbsp. Milk
    • Cilantro to garnish

    Preparation:

    1. Peel the gourd and cut it into 2” rectangular pieces or as you like.
    2. Heat oil in a wide sauce pan and sauté the onions until translucent.
    3. Add ginger garlic paste and sauté for a minute.
    4. Add chili powder, coriander powder, turmeric and mix well.
    5. Add bottle gourd pieces and mix well. Cover and cook for couple of minutes or until the bottle gourd pieces are lightly roasted in the spices. Add little water, approximately ⅛ cup water, cover and cook until gourd is semi cooked.
    6. Add tomatoes, salt, garam masala powder, mix well, cover and cook until the tomatoes are soft and mushy.
    7. Add water, milk and mix well.  Add less or more water depending on how you want the gravy.   Mix the gravy as soon as you add milk otherwise, the milk will curdle.  First add water, this will cool the curry a little, than add milk and stir immediately.
    8. Cover the pan again and bring it to boil. Taste the gravy and adjust the seasoning.  Continue to cook it until the gourd is cooked.
    9. Turn off the heat, transfer to serving bowl, garnish with cilantro.
    10. Serve it will rice or roti.

    Variation:

    • I use vine ripe tomatoes and I find these a little sour.  So, I use milk.  If your tomatoes are not sour and would like a tangy flavor, add some yogurt instead of milk.    Addition of yogurt gives a thick gravy too.
    • I normally don’t use coconut but addition of coconut powder to this gravy enhances the taste. If using coconut, grind it with garam masala. You can use roasted dry coconut or unroasted coconut.
    • If the gravy is too thin, add some coconut powder and simmer the gravy for few minutes to thicken it.

    More Bottle Gourd

    • Stovetop Pan Handvo ~ Spicy Mixed Lentil Rice Cake
    • Baked handvo is a savory rice and mixed lentils cake with vegetables. It is a snack from Gujarat., Gujarati Food, Savory Bake, Savory Rice Lentils Cake,
      Baked Handvo ~ Savory Rice Lentils Cake
    • Dudhi chi bhaji, Dudhichi bhaji, Doodhi chi bhaji, Sorakaya koora, Lauki ki sabzi, Bottle Gourd Curry, Maharashtrian Food, Side Dish, Indian Curry,
      Dudhi Chi Bhaji ~ Bottle Gourd Curry with Goda Masala
    • Soya Chunks & Bottle Gourd in Tomato Gravy

    Reader Interactions

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    1. Priya (Yallapantula) Mitharwal says

      June 16, 2011 at 2:08 pm

      Actually Usha, malpua is made in many states. I lived a big part of my life in bihar, so I know that it is made in bihar, bengal, UP and in Rajasthan. Each state a slightly different preparation 🙂

      Reply
    2. Priya Mahadevan says

      May 23, 2011 at 7:41 pm

      This is a yummy looking kootu! YUM!

      Reply
    3. Priya Mahadevan says

      May 23, 2011 at 7:41 pm

      That is a yummy looks kootu,YUM

      Reply
    4. SouthIndianHome says

      May 23, 2011 at 7:17 pm

      Gravy looks mouthwatering and delicious
      South Indian Recipes

      Reply
    5. Suma Gandlur says

      May 23, 2011 at 5:15 pm

      A nice variation to regular lauki subzi.

      Reply
    6. harini-jaya says

      May 23, 2011 at 8:22 am

      sounds good.

      Reply
    7. Pavani says

      May 23, 2011 at 7:17 am

      Shorva looks delicious.

      Reply
    8. Priya says

      May 23, 2011 at 2:35 am

      Wow gravy looks super catchy,attractive and delicious..

      Reply
    9. Aarthi says

      May 22, 2011 at 11:32 pm

      looking good

      Reply

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