Name: Sorakkai Kurma (Bottle Gourd Curry)
Prep time: 6 min
Cook time: 24 min
Total time: 30 min
Ingredients: 1 bottle gourd; 1 tomato (chopped); 1 onion (chopped); 2 tsp ginger grated; 1/4 cup grated coconuts; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala; 1/4 inch cinnamon stick; 1 green cardamom; 6 cashew nuts; 2 strand cilantro (optional); 3 tsp coconut oil; ½ tsp cumin seeds; 2 green chilies

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An easy homemade curry made with a vegetable you do not see very often but offers great health benefits, especially during summer...Its sorakkai kurma, a.k.a lauki kurma!

With over 92% water content, bottle gourd, a.k.a sorrakai, is a great option to prepare a curry in less than 30 minutes.

A bowl of bottle gourd kurma is on the plate with rotis.

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My vegan version of this bottle gourd recipe uses cashews, coconut, and other masala ingredients that give a distinct flavor.

With several names across Indian cuisine, this kurma recipe can seem a little daunting at first, but the best part about the curry is that it uses simple ingredients that are very common in a kitchen pantry.

So, if you are looking for an easy-to-make dish that is both flavourful and nutritious, this delicious Bottle Gourd Kurma is the perfect choice for you! Enjoy it with your family and friends!

Why this recipe works

This kurma brings your taste buds alive if you are bored with bottle gourd sabzi and dal recipes.
This kurma is delicious, creamy, and flavorful. It’s made with fresh bottle gourd cooked in a spicy coconut-based gravy.
It's easy to make at home. All you need is the right ingredients and a few minutes of your time, and you are good to go!
When cooked properly, this curry tastes fantastic with Roti or Naan bread.
It's an excellent option for a weekday dinner because the preparation time is less than 30 minutes.

Ingredients note

A table is with sorakkai kurma ingredients.

Bottle gourd: Choose a young, firm, fresh gourd to make this curry. Look for one that has no yellow spots or wrinkles.
Cashews: Cashew nuts provide a creamy texture to this kurma. Soak them in hot water for 15 minutes before adding them to the dish as a fine paste.
Coconut: Use freshly grated coconut or ground coconut for better results. The creamy texture is what makes the kurma delicious.
Spices: These ingredients, like turmeric powder, red chili powder, cumin powder, and garam masala, enhance the dish's taste. Using Coriander powder is optional but a great flavor enhancer.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Wash and peel the skin of the bottle gourd. Cut it into small cubes and set it aside.

A pot is with spices and onions for bottle gourd curry.

In a pan, heat 3 teaspoon oil. Add cumin seeds and saute them to a golden brown hue. Add onions, and saute for a couple of minutes or until they turn translucent.

A pot is with spices and tomatoes over the heat.

Add chopped tomatoes and saute for 30 seconds. Add all the spices and mix well.

A pot is with spices and bottle gourd over the heat.

Once the spices are cooked, add chopped bottle gourd and mix well.

Add a cup of water and salt, cover it with a lid, and cook until it is soft( about 8- 10 minutes)

A blender jar is with coconuts, spices and cashews for the kurma paste.

In the meantime, place the grated coconuts, soaked cashews, green chili, cinnamon stick, a few strands of cilantro (optional), and ginger in the blender and add water to blend it to a smooth paste.

A pan is with bottle gourd and kurma paste over the heat.

Once the bottle gourd is cooked, add the ground cashew nut paste and mix well. Cook for 5 minutes on medium flame.

A pot of sorakkai kurma is over the flame.

Finally, garnish it with cilantro or curry leaves and enjoy your delicious Bottle gourd Curry!

Enjoy it with hot steamed rice, paratha, or any Indian bread.

Serving suggestions

This yummy kurma pairs well with hot steamed rice, roti, naan, or chapati. You can also serve it as a side dish with biryani or even plain dosa. Enjoy!

Variation

Be sure to follow the instructions carefully while making this dish and adjust the spices according to your preference.

Spicy: You could add some green chilies for an extra spicy kick.

Squash: A subtle variation of this curry would be using chayote squash (chow chow) instead of bottle gourd.

Uma's Tip

For more deliciousness, roast some cashews and add them at the end for a crunchy texture. Yum!
If you do not have grated coconut, use coconut cream or condensed coconut milk.
You need very little water because bottled gourd has plenty of water content.
Instead of using a stovetop to cook bottle gourd, you could also use an instant pot or a pressure cooker.
Cooking time will vary depending on the size of the bottle gourd cubes.