Sorakkai Kurma (Bottle Gourd Korma)

Ingredients

• Bottle gourd - 250 gms (1/2 lb)
• Cumin Seeds - 1/2 tsp
• Onion - 1 medium (chopped)
• Ginger Garlic paste - 1/2 tsp
• Tomato - 1 (chopped)
• Green Chilies - 2 or Red Chilly Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt - to taste
• Oil - 2 tsp
• Fresh Coriander leaves (Cilantro) - for garnish

Ingredients to grind

• Fresh Coconut - 3 tbsp
• Poppy Seeds - 1 tsp

Method

1. Wash and peel the skin of the bottle gourd. Cut into small cubes.
2. Heat oil in a pan and crackle the cumin seeds.
3. Add the chopped onions and saute for few minutes.
4. Add the ginger garlic paste and saute for a minute.
5. Next add the chopped tomato and saute till tomatoes become mushy.
6. Add the bottle gourd pieces, turmeric powder, chilly powder, coriander powder and garam masala.
7. Add 1 cup of water. Cover and cook till the bottle gourd is soft (about 7-10 minutes).
8. In the meantime, grind together the grated coconut and poppy seeds with little water to a fine paste. You can also add 4-5 cashews along with this for enhanced flavor.
9. Reduce the flame and add this ground paste to the simmering  curry.
10. Simmer for another 2-3 minutes and switch off.