This is a subzi that was taught to me by my mother-in-law. Delicious bottlegourd that is cooked in a simple sauce of jeera, onions and tomato. The gravy that is used in this subzi can be used with any vegetable, but the soft bottlegourd creates a comforting subzi that is healthy and tasty. My husband is not a huge fan of sorrakkai but I love it.
Shankar and I are pretty similar and we enjoy doing most things together. I think having separate interests is a good thing, and I enjoy activities that I do with my own friends apart from my husband just as much as I enjoy going to events and spending time with him. Our lives are pretty busy with both of us committing to various endeavours and jobs alike. It is only going to get busier in the future, with travel for work and children entering the picture.
I want to ask all of you how you deal with conflicting schedules and differing priorities in a marriage? Shankar and I have been talking about having a 'date night' forever, but somehow life takes over and we end up over committing to events with our friends and family and the first thing that gets sacrificed is time spent between husband and wife.
I think this can also be applied to eating habits, and it is definitely one of the reasons I appreciate being married to someone who enjoys eating vegetarian food. I have a few friends who are in relationships where one is veg and the other is non-veg. Even though we eat vegetarian food at home, there are still a lot of dishes that I enjoy that Shankar doesn't (mostly vegetable related!). Ultimately all of these conflicts come from each person wanting something different and coming to a compromise that is balanced for both parties is sometimes very difficult. It can be applied to food, spending time together, purchases, or lifestyle choices.
How do you all deal with this?
Sorrakkai: Bottlegourd Subzi
1 bottlegourd, 1 tbsp jeera, 1 tsp turmeric, 1 tsp chili powder, 1 onion minced, 1 tomato diced, salt, 2 tsp garam masala
1. Peel the bottlegourd, and scoop the seeds out from inside with a spoon. Dice into 1/2" squares.
2. Splutter the jeera in some oil.
3. Add the onion, turmeric, and chili powder.
4. Add the tomato and fry it until it becomes soft.
5. Add the bottle gourd and mix it constantly on high heat. Reduce the heat, cover and steam until it becomes soft for approximately 20 minutes. Mix in the garam masala.
My friend Aparna makes this dish in the pressure cooker and she says it gives the bottlegourd a really soft, creamy texture.
VERDICT: I enjoyed the sorrakkai subzi, and I made up for my hubbies dislike of it by making him an alu subzi.
Other Bottlegourd Links:
Foodies Hope Bottlegourd Recipes
Happy Burps Moong Daal and Bottlegourd Curry
Mahanandi Bottlegroud in Sesame
Ahaar's Simple Pleasures of Bottlegourd