Sorakaya or lauki ki sabzi is a straightforward, gently flavored conventional North Indian curry or sauce-based dish made of bottle gourd onion, flavors, and tomato. A nutritious ordinary sabzi tastes extraordinary with roti or steamed rice.
- Bottle Gourd
- Red chili powder
- Green Chilies
- Bay Leaf
- Cumin seeds
- Ginger garlic paste
- Turmeric powder
- Garam Masala
- Wash the bottle gourd and remove the top and bottom closures.
- Peel off the skin with a peeler or a sharp blade and cut it into half longwise. You can likewise make quarters if you want.
- Presently cut each into scaled down solid shapes. Eliminate huge seeds assuming any.
- Heat oil in a pressure cooker. When the oil turns hot, add cumin seeds, green stew, and bay leaf. Let the cumin seeds splutter. Include onion cuts and saute over medium fire for around 2-3 minutes until the onion becomes marginally brilliant brown.
- Include ginger-garlic glue and saute for 2 minutes until the raw smell goes. Whenever required, sprinkle some water.
- Include turmeric powder, red stew powder, and coriander powder. Saute to blend.
- Include chopped tomatoes alongside salt. Saute the tomatoes for 2 minutes until delicate and thick.
- Add in lauki and saute over medium-high fire briefly.
- Then, include 1/4 cup of water and tension cook for around 2 whistles. Turn off the flame.
- Permit the strain to settle. Open the cooker, you will see the lauki has delivered much more water.
- Turn the fire on and mix the lauki over high flame till you get your ideal consistency.
- Now, turn off the flame, add garam masala powder and coriander leaves. Mix to blend and serve hot.
- Serve it with roti or rice.