Sorakai pulusu (bottle gourd pulusu)

Ingredients:

Bottle gourd (cut Sorakaya) - 2 cups
Tomato puree - 1 cup
Ginger (grated) - 1 tsp
Green chili - 1
Curry leaves - 8 to 12
Mustard seeds - 1/4 tsp
Urad dal - 2 tspFenugreek seeds (Mentulu) - 1/2tsp
Chana dal (Senega pappu) - 3 tsp
Cumin seeds (zeera) - 1 tsp
Red chilies - 1 or 2
Asafoetida (Ingua) - a pinch
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Jaggery - 1" piece
Tamarind - Size of a lemon ball
Cilantro (chopped) - 1 cup

Procedure:

• Peel bottle gourd and cut into 1" pieces. Keep aside.
• Soak tamarind in hot water and squeeze out 2 cups of tamarind juice. Set aside.
• Add 2 Tbsp oil to a pan on medium heat.
• When oil is hot add mustard seeds, urad dal, chana dal, fenugreek seeds, curry leaves, asafoetida and red chilies.
• When the dal turns golden brown add bottle gourd pieces, cut green chili, grated ginger, turmeric powder and salt to taste.
• Mix well, cover and cook for 15 to 20 minutes.
• Next add tamarind juice, tomato puree, chili powder and jaggery.
• Mix well and cover and cook for another 10 to 15 more minutes.
• Garnish with chopped cilantro. Goes well with steamed rice.