Sorakaya Pachhadi

Ingredients:

Chopped Bottle Gourd (with skin): 1 and 1/2 cups
Coriander Seeds: 1/2 tbsp
Urad Dal: 1/2 tbsp
Fenugreek Seeds: 1/4 tsp
Tamarind: Marble Sized ball
Green Chillies: 2
Dried Red Chillies: 3
Powdered Jaggery: 1 tsp
Chopped Coriander Leaves: 1 - 2 tbsp (Optional) 
Salt to taste
Oil: 1 tbsp

For Seasoning:

Mustard Seeds: 1/4 tsp
Urad Dal: 1/4 tsp
Cumin Seeds: 1/4 tsp
Hing: 1/8 tsp
Curry Leaves: 1 sprig
Oil: 1 tsp

Method:

1. Soak the tamarind in water and set aside. 

2. Heat a tablespoon of oil in a pan and add the coriander seeds, urad dal and frnugreek seeds. Fry them until golden brown color. Remove and keep aside. 

3. In the same pan, add the slit green chillies and red chillies and fry for a minute. Remove and keep them aside. 

4. Then add the bottle gourd pieces and fry for a minute. Cover with a lid and cook until soft. Add a little water if needed. 

5. Now add the coriander leaves to the cooked bottle gourd and cook for a minute. Remove from the flame and let it cool. 

6. Grind the roasted coriander seeds mixture into a powder and add the sauteed ingredients along with tamarind, jaggery and salt and grind to a paste. Add some water if required while grinding. 

7. Heat a teaspoon of a oil in a pan and add the mustard seeds, urad dal and cumin seeds. 

8. When they stop popping, add the hing and curry leaves and stir for a few seconds. 

9. Switch off the flame and pour the seasoned ingredients over the bottle gourd paste and mix well. 

10. Serve with rice or dosa.