Sorakaya Masala Curry is a vegetarian dish by Archana Doshi and can be prepared in 20 mins. It is made with Bottle Gourd Powder, Sunflower Oil, and Mustard seeds (Brassica juncea). Sorakaya Masala Curry is essentially from the South Indian cuisine and can be had as a part of lunch.
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To begin making the Sorakaya Koora/Masala Curry recipe, firstly peel the bottle gourd and cut into 1/2 inch cubes.
Keep it aside.
Into a pressure cooker, add the cut Bottle gourd/Sorakaya, along with a little salt, pinch of turmeric powder and 2 tablespoons water.
Pressure cook on high heat for 2 whistles and turn off the heat.
Release the pressure immediately, by running it under cold water.
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