Rinse sorakaya under running water. Peel and chop off both the ends. Taste test to make sure it is not bitter. Bitter bottle gourd is not edible. Dice to 1½ inch pieces and chop onions and slit green chilies.

You may skip this step and use store bought tamarind paste instead. If using tamarind, add it to a small bowl and pour ⅓ cup hot water. Let soak until soft. Later squeeze the tamarind and pass through a strainer. Keep aside.

Heat oil in a pan, add mustard, cumin and methi seeds. When they splutter add curry leaves and hing (optional).

Add onions and green chilies. Sprinkle some salt. Saute till they turn pink. Takes around 3 to 4 mins.

Add the bottle gourd and potatoes (optional). Fry for another 3 to 4 mins.

Stir in the red chili powder, turmeric, coriander powder and cumin powder (optional). Saute for a min.

Pour water just enough to immerse the veggies (about 1½ to 2 cups). Bring to a rapid boil. Reduce the heat and Simmer till veggies are soft cooked.

If it is too thick for your liking pour more hot water. If it is too runny, cook for a little longer on a high heat to evaporate the water. Pulusu should be runny consistency.

Add jaggery and tamarind. Mix well. Cover and cook till the pulusu reaches the desired consistency. Turn off when the veggies are soft cooked. Taste test and add more salt, jaggery or tamarind. Add coriander leaves.

Serve with sorakaya pulusu with plain dal, rice, ghee & papad or its variations.