Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Bottle Gourd with Chana Dal

Sorakaya Sanagabedala Kura

Bottle Gourd (Sorakaya, Dudhi, Lauki, Opo Squash)

I love this 20-minute preparation very much. The pale green beauty, Sorakaya is simply seasoned to show off its supple texture and slight sweet flavor. Like many recipes from my home, Nandyala, the flavoring is daal. And in this dish it’s the tasty and healthy chana dal. Not only traditional, recipes like these are also waist-friendly and stamina building. They will be part of my diet and featured frequently at Mahanandi, as I start to prepare for my trip to India late this summer.

Cook this kura with young and fresh looking sorakaya for best results.


Soak quarter-cup chana dal in water for at least 30 minutes.

Peel the skin, and cut the sorakaya (bottle gourd) into half-inch cubes. (I added 3 cups.)

In a pot, add and heat a teaspoon of oil. Add a pinch each cumin and mustard seeds. And also a pinch of asafoetida (hing, inguva). When the mustard seeds start to pop, add the rehydrated chana dal. Stir-fry for about two minutes.

Then add the bottle gourd cubes. Sprinkle ¼ teaspoon turmeric and ½ teaspoon red chilli powder. Also about quarter cup of water. Mix. Cook, covered on medium-heat, until the white bottle gourd cubes turn to translucent pearl like.

Stir in quarter teaspoon salt and a teaspoon each - jaggery and coconut gratings. Mix and cook for few more minutes. Serve immediately. (Sorakaya Kura is a wet preparation, but with no sauce or gravy.)

To serve, heat a chapati. Place a big spoonful of kura in the middle and spread, leaving about an inch border. Fold and roll to wrap. Eat.
(Sorakaya kura is good with chapati only, and not that good with rice.)

Health Labels:
Vegan, Waist-friendly
Sorakaya (bottle gourd): Pitta pacifying vegetable
Chana dal: Known for its anti-diabetic properties
Spices-cumin, mustard seeds, hing, turmeric - aid digestion and well-being

Bottle Gourd (Sorakaya, Dudhi, Lauki, Opo Squash)
Sorakaya Kura Wrapped in Chapati, with Steamed Carrots on the Side ~ Meal Today

Posted by Indira©Copyrighted in Chana Dal, Indian Vegetables, Sorakaya(Dudhi,Lauki), Amma & Authentic Andhra (Monday March 10, 2008 at 5:34 pm- permalink)

The New Home of Mahanandi:

9 comments for Bottle Gourd with Chana Dal »

  1. Adding a little garam masala really makes it outstanding.

    Comment by usha — March 25, 2008 @ 10:10 am

  2. Hello Indiragaru,
    I regularly make perugu sorakaya, I thought I’ll try something different, found this recipe, it came out very good. Thankyou for this simlple and tasty recipe.

    Comment by Vineela — October 25, 2008 @ 3:22 pm

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