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. This will prevent the bottle gourd from getting over cooked.

Heat a heavy bottomed pan, add mustard seeds, urad dal, sesame seeds, and red chillies. Allow it to crackle and the dal to turn golden brown.

Stir in the curry leaves, the cooked Sorakaya/ bottle gourd, sambar powder, salt to taste and stir well to combine.

Cover the pan and cook the Sorakaya Koora for 2-3 minutes until all the masala comes together.

Once done, check the salt and adjust according to taste. Turn off the heat, transfer to a serving bowl and serve hot.

Serve Sorakaya Koora Recipe along with Mixed Vegetable Sambar, Beetroot Pachadi and Steamed Rice for your weekday lunch or dinner.