Sorakaya curry

Ingredients:

• 2 cups bottle gourd or sorakaya (peeled and chopped)
• ¼ cup channa dal or senaga pappu 
• 1 sprig curry leaves
• ¼ teaspoon mustard
• ¼ teaspoon cumin
• 1 pinch hing or asafoetida (optional)
• 1/8 teaspoon turmeric or haldi
• 1 large onion chopped finely
• 1 large tomatoes chopped finely
• ½ teaspoon red chili powder
• 2 to 4 tablespoon Coconut milk or coconut (optional)
• 2 tablespoon Oil as needed

Method:

• chana dal soak it for at least 30 minutes in warm water. Drain and set aside.Pour oil to a hot pan. When the oil turns hot add mustard, cumin and curry leaves. Allow them to splutter. Then add hing. 
  

  
• Add onions. Fry until the onions turn golden. Then add tomatoes, salt and turmeric. Fry till the tomatoes break down and turn mushy. Then add the bottle gourd and fry for about 3 mins.
  

  
• Add chana dal & red chili powder. Fry for 2 to 3 minutes. Pour about ¼ to ½ half cup water. Cover and simmer till the chana dal is just cooked thoroughly. Do not over cook the dal. 
  

  
• Taste the curry and add more salt if needed. Pour coconut milk or coconut if using. Mix well. If the curry is runny just evaporate the excess moisture by cooking on a slightly higher flame.
  

  

  
  

  
  
•  Serve sorakaya curry with rice or chapati.