Anapakaya Sengapappu Kura ~ Bottle gourd-Channa dal curry

Bottle gourd-Channa dal curry Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste. Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until soft on bite. Deliciously

Instructions

Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute till the onions turn transparent.<br

Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd. Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8 mts, stirring in between.<br

Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. Add garam masala and combine.<br

Garnish with coriander leaves. Serve with rice or rotis.

About This Recipe

Bottle gourd-Channa dal curry

Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste. Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until soft on bite. Deliciously tangy with a faint whisper of sweetness, the curry made for a hearty meal with rotis.

Anapakaya Senaga Pappu Kura Recipe

Prep & Cooking: 35-40 mts

Serves 4-5 persons

Andhra

Ingredients:

2 cups peeled and cubed tender bottle gourd

1/2 cup chana dal/senaga pappu, wash and soak in water for 30 mts

1 onion, finely chopped

few curry leaves

2 tomatoes, finely chopped

2 green chillis

1 tsp ginger garlic paste

1 tsp coriander pwd

1 tsp red chilli pwd

small lemon sized tamarind (soak in a cup of warm water and extract)

garam masala pwd (2 cloves, 1 cardamom, 1″ cinnamon stick)

coriander leaves for garnish

1/2 tbsp oil

1 Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute till the onions turn transparent.
2 Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd. Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8 mts, stirring in between.
3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. Add garam masala and combine.
4 Garnish with coriander leaves. Serve with rice or rotis.