BOTTLE GOURD KORMA (SORAKKAI KURMA)

Bottle gourd Korma (Sorakkai Kurma) is a best and healthy accompaniment for Roti, Chapati, Dosa, Idly and Plain Rice. This korma tastes good and it is easy to make. The Bottle gourd is rich in iron, potassium, fiber and Vitamin C. The bottle gourd has many health benefits and it is highly recommended to include in your diet. It treats acidity and sleep disorders, helps in digestion and weight loss, reduces stress, and benefits the heart.

PREPARATION TIME : 10 minutes

COOKING TIME         : 20 minutes

INGREDIENTS: (serves 4 persons)

• Bottle gourd/sorakkai     - 1
• Onion medium size         - 2
• Tomato medium size       - 1
• Ginger garlic paste          - 1 spoon
• Bay leaf                              - 1
• Cinnamon stick                - 1
• Star anise                          - 2 small pieces
• Cloves                                - 2
• Oil                                       - 3 spoons
• Salt
• Water

To grind:

• Green chillies                - 5
• Grated Coconut            - 1/4 cup
• Almonds                        - 10
• Pepper corns                 - 1/2 spoon
• Fennel seeds/sombu   - 1 spoon
• Cumin seeds/jeera       - 1 spoon

DIRECTIONS:

1.  Wash and peel the skin of sorakkai/bottle gourd and cut into pieces little bigger.

2. Get ready with all the ingredients. (Tip: Soak almonds in hot water for 10 minutes and peel the skin. The skin of almonds may vary the color of korma.)

3. Heat oil in a pressure cooker. Add bay leaf, cloves, star anise pieces and cinnamon stick. Saute for a minute.

4. Add finely chopped onions, tomatoes, salt and homemade-ginger garlic paste. Saute well until raw aroma disappears.

5. Add chopped sorakkai/bottle gourd. Mix well.

6. Add grated coconut, pepper corns, fennel seeds, cumin seeds, green chillies slitted, and skin peeled-almonds in a mixer. Grind to fine paste by adding little water.

7. Add the freshly prepared coconut paste and mix well.

8. Add 500 ml water and check for salt. (Tip: The mixture should be slightly salty.)

9. Close the lid and pressure cook for 2 whistles in a medium flame. Switch off the flame.

10. Once the pressure releases open the lid and add some chopped coriander leaves.

ADDITIONAL TIPS:

=> I have added turmeric powder in the ginger garlic paste. If you need you can add 1/2 spoon turmeric powder.

=> If the korma is more spicy, add 2 spoons of curd and mix well.

=> I used almonds. You can also use cashews or combination of both.

=> You can also add some poppy seeds/khus khus while making coconut paste.

=> I usually use only less amount of whole spices. If you wish you can add more.

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy you can adjust the quantity of green chillies accordingly.

=> I grinded fennel seeds and cumin seeds for nice flavour. You can also temper them without grinding.