Dec 22, 2014

Potato and Sorakayi Kurma

An unusual combination of vegetables. Brought about by necessity. That and the early morning rush. I found just a few vegetables in the fridge and had to create some packed lunch out of these in 30 minutes. So here is how I managed to pull it off.

In case I need to ‘repeat this accidental success’, I may need a recipe the second time. So I am documenting it here. Also thought of sharing it with my friends: harried moms who have to churn out delicious food, in school lunch boxes every morning, that too in record time.

Aromatic Potato and Sorakayi Kurma


  • Does NOT contain lactose, gluten, nuts, soya, eggs.

You Need


Knife, chopping board, pressure cooker, saucepan


  1. 1 large potato
  2. 1 heaped cup diced lauki/sorakayi/bottle Gourd
  3. 1/4 cup diced carrot (optional)
  4. 1/4 cup fresh/frozen green peas
  5. 1 small onion
  6. 2 tomatoes OR 2 tsp tomato paste
  7. 1/2 tsp garlic paste
  8. 1/2 tsp Garam Masala Powder
  9. 1/4 tsp turmeric powder
  10. 1/4 tsp red chilli powder (optional)
  11. 1/2 tsp salt or more if needed
  12. 1/4 tsp cumin seeds
  13. 1/4 tsp mustard seeds (optional)
  14. 1 tsp cooking oil


  1. Rinse, peel skin and chop/dice vegetables(from 1 to 3) to similar size. Place along with peas directly in a small pressure cooker or in a suitable container inside a pressure cooker. Add 1/2 cup water, and cook for 2 whistles. Let cool on its own.
  2. While the veggies are cooking, set a sauce pan over flame. Heat oil, season with cumin and mustard seeds. (if using)
  3. Add finely chop onion. When it begins to brown, in a couple of minutes, add the garlic paste, let sizzle for minute. Keep stirring, lest it burns.
  4. Add in the tomato paste, the powders. Sprinkle a few tbsp of water. Stir and simmer for 4-5 minutes for all flavours to blend well.
  5. Combine the cooked vegetables (along with cooking water) and the simmering gravy. Check for salt and other seasonings. Mash the potato chunks roughly with the back of a ladle.
  6. When you have simmered this mixture for a couple of minutes, the kurma is ready. Can be packed along with rotis, bread or steamed rice for school lunch.
  7. TIP – If you find the gravy too salty or spicy, add quarter cup water, some chopped coriander leaves and squeeze half a lemon into it too. Hopefully you can retrieve it this way. Another way to salvage, is by adding another boiled potato to this gravy. But yes, you need time to boil another potato if you don’t have one handy.

Phulkas with Kurma for lunch

Lauki and peas doing a happy tango  

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