Thursday, 2 March 2017

Bottle Gourd Stir Fry/ Suraikai Poriyal - Tamilnadu Style

Bottle gourd poriyal / stir fry is an easy to make veg accompaniment, usually served with rice.


Bottle gourd / Surraikai (Tamil), Lauki (Hindi) is a healthy and low calorie vegetable which is highly recommended for people in weight loss programme and also recommended to cure many digestive disorders.  It is rich in fibre, vitamin B and vitamin C.

I have prepared this stir fry in Tamil nadu style; hope you will like this tasty and simple preparation.

Try to add this vegetable in your diet on regular basis and feel the difference in your health!

                                    
PREP TIME
10 min
COOK TIME
TOTAL TIME 
20 mins
                                                                                                                                                   
Recipe for Bottle gourd stir fry/ Suraikai Poriyal
Recipe type: Veg accompaniment
Cuisine:  South Indian
Serves: 3 to 4 (approximately)

Ingredients:

Bottle gourd - 1 ( cut into cubes)

Onion - 1 medium sized (finely chopped)
Turmeric powder -¼ tsp
Red chilli powder - ½ tsp (optional)
Grated coconut - 1 to 2 tbsp
Salt - to taste 


For Seasoning:
Oil - 2 to 3 tsp
Mustard seeds - 1 tsp
Urad dhal - ½ tsp
Red chillies -2 to 3
Curry leaves - 1 sprig


Directions:

Wash, peel and remove the seeds. Cut bottle gourd into bite sized cubes and keep aside.

Heat oil in a pan and season it with mustard seeds, once it splutters add urad dhal, red chilli and curry leaves.

Once the urad dhal is browned, add finely chopped onions and saute well till it becomes translucent.

After that add chopped bottle gourd, red chilli powder, turmeric powder, salt and water(add very less amount of water and cook in medium flame).

Mix well and close the pan with a lid.  Cook till it becomes soft and water dries up.

Sprinkle grated coconut, give it a thorough mix and switch off the gas.

Serve as a accompaniment with rice.


Note:

Instead of red chillies, you can try using green chillies.

1 comment:

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