Bottle- gourd kuzhambu/ Sorakkai kuzhambu

Preparation time : 10 mins
Cook time : 25 mins

Bottle-gourd kuzhambu is one of my fav, i used to prepare often at-least once a week :) This kuzhambu is most popular in my hometown. Speciality for this kuzhambu is peanut powder, it enhances the taste and perfect with hot steamed rice :):) Mixed combination of sourness and flavor of peanut would be great !! Do try this recipe and let me know how it turned out and even you guys will start to prepare as often as i do :):):)

Ingredients needed :

Bottle- gourd/ sorakkai - 1 1/2 cup
Onion - 2 (medium size)
Tomato - 1
Garlic cloves - 4-5 Crushed
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Tamarind - Small bit or(a pea- sized)
Peanut/ ground-nut powder - 2 to 3 tsp(optional)
Salt

For seasoning :

Oil
Mustard seeds
Curry leaves - few

For garnishing :

Coriander leaves

Method :

1. Wash bottle-gourd/ sorakkai, remove the seeds and cut into pieces.
2. Soak tamarind in warm water, extract the juice and keep it aside.
3. Heat oil in a pan, add mustard seeds once it sputters, add curry leaves, chopped onion, crushed garlic cloves and saute till it turns light- brown in colour.
4. Add the chopped tomatoes, all the spices (turmeric, chilli powder and garam masala powder). Saute till the tomatoes become mushy and spices combine well into the mixture .
5. Add in the bottle- gourd, give a good stir and add enough water with needed salt. Once the veggie is half- done pour in the tamarind juice. Allow it to boil in medium- low flame.
6. Once the bottle- gourd is cooked, add the peanut powder. Simmer the flame for another 5 more minutes.
7. Gravy becomes slightly thick and switch off the flame .
8. Garnish with finely chopped coriander leaves .

Serve with Hot- steamed rice.

How to prepare peanut powder ??

Dry roast the peanut. Once it cools remove its skin and grind the peanut coarsely in a blender. You can preserve it in a air- tight container and use whenever it is necessary.

Tips :

• You can chop the bottle- gourd either without or with skin ( based on your preference). 
• I have used with skin, as it is crunchy and tastes good.
• If you like sourness, feel free to add some more tamarind. I have used only little for flavor.
• You can adjust adding the peanut powder according to your taste. If you do not like the flavor of peanut, can neglect it. Its totally an optional one.
• Peanut powder thickens the gravy. Make sure to grind  peanut coarsely as it gives nice crunchy taste for every bite.
• You can also try this recipe either with ridge- gourd or  brinjal( I rarely prefer brinjal ).

Serving size : 3