Nuvvula Podi Bottle Gourd Stir Fry
Sorakaya vepudu gets a quiet transformation when Nutty Nuvvula Podi goes into the kadai mid-cook. The roasted nuvvulu cling to the bottle gourd as it softens, building a toasted, nutty base that no whole spice can replicate. Clean, simple, and deeply satisfying — this is the kind of dish that disappears before you can call everyone to the table.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tbsp Nutty Nuvvula Podi
- 300g bottle gourd (sorakaya), peeled and cubed small
- 1 tbsp oil
- 1/2 tsp mustard seeds (aavalu)
- 1 sprig curry leaves (karivepaku)
- 1 dried red chilli (endu mirchi)
- 1/4 tsp turmeric (pasupu)
- Salt to taste
Method
- Heat oil in a kadai on medium flame. Once it shimmers, add the mustard seeds and let them splutter.
- Add the curry leaves and dried red chilli. They will crisp up in seconds and the kitchen will smell sharp and good.
- Add the cubed sorakaya and turmeric. Toss to coat, then spread into a single layer. Cover and cook on medium-low for 7-8 minutes, stirring once or twice, until the bottle gourd is just tender and the edges begin to colour.
- Remove the lid and increase the flame to medium-high. Add the Nutty Nuvvula Podi directly into the kadai and stir well so every piece of sorakaya is coated in the roasted sesame.
- Cook uncovered for 2-3 more minutes, stirring frequently, until the podi forms a dry, nutty crust around the gourd and there is no moisture left in the pan.
- Check salt and adjust. Serve hot with rice and pappu, or alongside rotis.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Source of Calcium | ✓ Source of Potassium