Karnataka Style Sorakkai Palya Recipe – Bottle Gourd Sabzi
Karnataka Style Sorakkai Palya (also known as Bottle Gourd Sabzi) is a simple and nutritious dish prepared with bottle gourd (sorakkai/lauki) cooked in a blend of spices and sambar powder. It’s a comforting dish perfect for everyday meals, served alongside steaming rice and sambar. This recipe captures the essence of traditional Karnataka-style cuisine with its flavorful, lightly spiced character that highlights the natural sweetness of the bottle gourd.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Lauki), peeled & chopped | 1 large (about 500g) |
| Tomato, finely chopped | 1 medium |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Sambar Powder | 2 tablespoons |
| Curry Leaves | 1 sprig |
| Salt | To taste |
| Sunflower Oil | 2 tablespoons |
| Water | ½ cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 115 kcal |
| Carbohydrates | 15 g |
| Protein | 2.5 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sodium | 390 mg |
| Potassium | 270 mg |
| Vitamin A | 460 IU |
| Vitamin C | 12 mg |
| Calcium | 30 mg |
| Iron | 1 mg |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 30 minutes | 40 minutes | 3 servings |
Instructions
Step 1: Heat the Oil and Temper the Spices
- Begin by heating 2 tablespoons of sunflower oil in a pressure cooker over medium heat.
- Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
- Then, add the curry leaves and let them splutter, releasing their aromatic flavor.
Step 2: Sauté the Tomatoes
- Add the finely chopped tomato to the tempering, and sprinkle a pinch of salt to help it cook down faster.
- Sauté the tomatoes for 3-4 minutes until they turn soft and mushy.
Step 3: Add the Spices
- Once the tomatoes are well cooked, add the spice powders: 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 2 tablespoons of sambar powder.
- Stir the spices into the tomato mixture to form a thick, aromatic masala base.
Step 4: Add the Bottle Gourd
- Now, add the chopped bottle gourd pieces to the cooker. Mix well to ensure the bottle gourd is evenly coated with the spice mixture.
- Season with additional salt if needed, and stir the mixture thoroughly.
Step 5: Pressure Cook
- Pour in ½ cup of water and close the pressure cooker with the lid.
- Cook the mixture on high heat for about 3 whistles, or until the bottle gourd is tender and fully cooked.
- Allow the pressure to release naturally before opening the cooker.
Step 6: Serve
- Once the pressure has released, open the cooker and give the sabzi a gentle stir to mix the ingredients well.
- Serve this Karnataka Style Sorakkai Palya hot with Steamed Rice and Mixed Vegetable Sambar for a complete and satisfying lunch.
Serving Suggestions
Karnataka Style Sorakkai Palya is best enjoyed as part of a wholesome South Indian meal. Pair it with steamed rice, sambar, and perhaps a papad or pickle for an added touch of flavor. You can also serve it alongside chapatis or rotis for a lighter meal option.
