Bottle Gourd on the Menu Again

Yesterday I wrote about discovering Bottle Gourd, aka Lauki in Hindi, Sorekkai in Tamil and lots of other names in other Indian languages. The dry curry (Lauki Sabzi / Sorekkai Poriyal) was absolutely excellent in flavor, and meanwhile, I had another bottle gourd to use, so I went recipe searching again. After reading three recipes out there (here, here and here) for recipes using bottle gourd mixed in with dal, I came up with a compromise between them and made myself a stupendously flavored lunch! 

Lauki Toor Dal or Sorekkai Kootu

The new recipe I was composing was a combination of bottle gourd and "dal," or one of the split, peeled lentils or grams commonly used in Indian recipes. Two of the recipes called for chana dal (split, peeled "Bengal Gram," which actually starts out as a small brown chickpea) and another one called for moong dal (split, peeled mung beans), while one of the first two also mentioned the possibility of using toor dal (split, peeled pigeon peas). I have loved all the dal recipes I have made and eaten to date, and yet one of my favorites is toor dal / pigeon peas. I opted then to use these for the dal part of my recipe.

Another thing that came up was a new term. As it happens, I have spent some days trying to compose a table of Indian foods with their corresponding names in Hindi, Gujarati, Kannada, Malayalam, Marathi, Tamil, Telugu and Urdu. I have run out of paper width in my table, so if I plunge into any more languages, it will need to be a new document. Once I began looking at recipes for this bottle gourd and dal style of recipe, it turned out that it seems pretty common, having found a northern, Punjabi recipe and a couple of more in southern style. Only some few ingredients would indicate region, such as coconut or Sambar Powder. One southern style from Tamil introduced the word "Kootu," which simply means an Indian stew of lentils and vegetables. 

Bottle Gourd or Lauki or Sorekkai

As there are really very few differences in these recipes, whether northern or southern Indian, I used the ingredients I liked most or had on hand, such as the Sambar Powder. Some recipes called for Garam Masala instead, and I had that also, but to date, the only use I've made of my Sambar Powder is to make Sambar. And I love it. But to find a new use for Sambar Powder was great - just as my use of Idli Powder/Idli Podi in the bottle gourd recipe I posted yesterday.

How to Pick and Use Bottle Gourd / Lauki / Sorekkai

If you have not read my post of yesterday, on the topic of Bottle Gourd, when buying, look for firmness. Too soft means the seeds are too developed. In any case, if the seed portions are soft, even with small seeds, the seed portion should be scooped out, as with cucumbers, though the texture is more like overgrown zucchini. The outer flesh should be peeled. In these two recipes of yesterday and today, small cubes of about ½-inch square are called for.

Sorakkai Kootu or Lauki Toor Dal

(Bottle Gourd and Toor Dal Stew)

Serves 2

Lauki Toor Dal or Sorekkai Kootu

½ cup toor / arhar dal (split, peeled pigeon peas)
1½ - 2 cups water, for cooking
¼ teaspoon turmeric powder OR 1 teaspoon grated fresh turmeric root
4 cups bottle gourd, peeled, cubed
2 teaspoons Sambar Powder (here)
1 teaspoon salt
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1 tablespoon cooking oil
½ teaspoon brown mustard seeds
1 dry red chili, whole
½ teaspoon cumin seeds
½ cup chopped onion
10 - 12 curry leaves
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
1 hot green chili, minced (seeds removed for less heat)
½ teaspoon coriander seeds, crushed
½ teaspoon red chili powder (ground chilis, not the mixture used for Chili con Carne)
1 medium tomato, chopped
½ cup chopped cilantro leaves

Wash the toor dal repeatedly in fresh water, until the water runs off mostly clear. Place the dal into a large saucepan and cover with the water, starting with 1½ cups, adding more if needed to keep the mixture soupy towards the end of cooking. Bring to boil, removing foam as it forms, then add in the turmeric. Cook time should be 30 to 40 minutes. Once the lentils are mostly cooked through but still a little al dente, add in the bottle gourd cubes (first photo in series below) and soak 8 to 12 minutes more, until the bottle gourd is tender (photo 2 in series below). Add in the sambar powder and salt and stir. 

While the dal and bottle gourd are cooking, heat a skillet over medium to medium high heat and add in the mustard seeds. Once the seeds begin to crackle and sputter, quickly add in the whole dry red chili and cumin seeds, toss quickly, lower heat to medium low, then add in the onion, curry leaves, garlic, ginger and green chili (photo 1 in series below), stirring and cooking until the onions are soft and beginning to turn golden. Add in the coriander seeds and red chili powder with the chopped tomato (photo 2 in series below) and cook, stirring often, until the tomato has completely broken down, about 5 minutes (photo 3 in series below). 

Once the lentils and bottle gourd are cooked through, add in this mixture (photo 4 in series above) along with the cilantro and stir well. Serve with chapatis or other Indian flat bread.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Indian Adventures and New Vegetables

A few days ago I got to go to a Patel's Grocery store in Chandler, AZ. I have been in various Indian or International groceries in past, one quite recently down in Tucson. And I have no complaint. It is a marvel to have some of the foods right there, at hand. Things I usually have to go online to find. One of my difficulties since moving to Arizona was that during summer I could not successfully order fresh curry leaves online and have them arrive in any fit shape to use for cooking. The heat here in summer is intense, to say the least. The "fresh" leaves arrived blackened and smelling awful. 

Having been in these varying groceries over the years, all of them small, though fairly well stocked with Indian basics, none of these remotely prepared me for Patel's. I didn't even know something like this existed. It is big! And, OMG, so many foods! So many veggies! I'd never been in an Indian grocery with any fresh produce but the most simple, and that generally wilted and sad looking. While many of the vegetables at Patel's were rather wilted looking, I can understand this. Our regular local grocery doesn't do any better. And at Patel's the produce area was HUGE! 

Bottle Gourd or Lauki or Sorakkai

There were so many things I just had absolutely no idea where to start. As I had never had access to all these unknown vegetables, I didn't even know what some were. Where does one start when one is so unfamiliar with so many things?

So, I watched people. And finally I asked a young Pakistani woman what the vegetable she was holding was used for? What does one need to know when making a selection? How is it used?

Bottle Gourd or Lauki or Sorakkai

She was as sweet as could be. The sign above the vegetables told me these were Bottle Gourds, or "Lauki."Which told me absolutely nothing. As well versed as I am in so much of Indian Cuisine, I had never had any access to anything new, veggie or fruit-wise, so my recipes reflect an Indian method and flavor applied to only veggies I already know, such as potatoes, tomatoes, carrots, squash, peas, etc. The young woman told me to look for Lauki that are not very soft, as softness would indicate that the seeds inside were too developed and you would lose too much of the vegetable. Was one supposed to peel it, I asked? Yes, indeed, I was assured. I asked how she cooked this vegetable, and she replied that she fried onion, garlic, ginger, added tomatoes, turmeric and cooked the cubed Lauki until soft, but not mushy. Okay, I felt I had at least an idea of where to start. 

I bought one and brought it home. As it turned out, the seeds inside were exceedingly small, so the majority of the vegetable was perfect for cutting and cooking. Actually, it reminded me very much of a slightly overgrown zucchini in texture and also the seed arrangement. Now, I needed a recipe.

Lauki Sabzi or Sorekkai Poriyal

Looking online for Bottle Gourd recipes, I came upon a few, quite similar to one another. Having now a few other things on hand, such as frozen grated fresh coconut, I opted to use this recipe by Swasthi, changing it only a little. My first introduction to Bottle Gourd was as "Lauki," apparently a Hindi word. Later, I found it also called "Dudhi, though I am not sure in which of the many, many Indian languages. When looking for recipes with Bottle Gourd, I also came upon it called "Sorakkai." Apparently this is a Tamil word. I went to work. I also made a new recipe of Nariyal Chutney, which tasted far better when using fresh (albeit frozen) coconut. With some leftover rice, this recipe made a wonderful lunch!

Just FYI, I believe the word "Sabzi" or "Subzi" indicates a dry "curry" possibly in Hindi, one without sauce, but lots of flavors added. As I read further, it appears possible that a similar indication, for a dry curry or sauteed dish is "Poriyal," in Tamil language in the south of India. So, this dish can be called Lauki Sabzi or Sorekkai Poriyal. Or Bottle Gourd Dry Curry!

Lauki Sabzi or Sorekkai Poriyal

(Bottle Gourd Dry Curry)

Lauki Sabzi or Sorekkai Poriyal

Serves 2

2 cups bottle gourd, peeled, cubed (can easily substitute zucchini)
1 tablespoon cooking oil
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 teaspoon channa dal (or Bengal Gram or senaga pappu)
1 teaspoon urad dal (or skinned black gram or minapa pappu)
1 medium shallot, minced
10 to 12 curry leaves (about 1 stem)
2 cloves garlic, minced finely
1 - 2 green chilies, minced finely (remove seeds for less heat)
1 tablespoon Idli Podi
- pinch of turmeric, or 1 teaspoon finely grated fresh turmeric root
2 tablespoons fresh, grated coconut or frozen grated coconut
½ teaspoon salt, or as needed

Prepare the bottle gourd: peel the gourd, then check if the seeds are too big (which makes the center airy and light, with no substance but for seeds). If the seeds are prominent, core out the center and discard. Cut the remaining flesh into half-inch cubes and set aside.

Heat a skillet that will accommodate all the bottle gourd chunks over medium to medium high and add the oil. Once well heated, add in the mustard seeds. As soon as they begin to pop and crackle,  add in the cumin seeds and the channa and urad dals and saute quickly, stirring constantly until the dals are deep golden. Immediately add in the shallot and curry leaves and stir to combine, then add in the garlic and green chilies. Stir in the bottle gourd pieces and stir well to coat with the spices, lower heat slightly and cook, stirring often until the bottle gourd is tender, but not mushy. This can take as little as 5 minutes, or as long as 12 to 15, depending on the gourd itself. If it is taking a while, cover the skillet for a few minutes until it is tender.  Add in the turmeric (powder or root), the Idli Podi and the coconut with the salt and stir well, cooking a further 3 or so minutes to meld flavors. 

Serve with rice and chutney or chutnies and flat bread of choice: chapati, paratha or other.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.