The Pachadi That Made Me Accept Sorakaya (Bottle Gourd)

If I’m being completely honest, sorakaya was never my thing.

I could still manage ridge gourd somehow, but bottle gourd… no. My amma tried her best to include it in our meals, and I tried my best to avoid it. It was almost like a silent agreement between us. She would cook it, and I would quietly find ways to push it aside.

Even now, at my in-laws’ place, whenever we make sambar, it’s filled with all kinds of vegetables. And somehow, without fail, my plate ends up with more sorakaya than anything else. I still try to escape it, and my husband still calls me out for it. Some habits don’t change that easily.

But this story isn’t about me not liking sorakaya. It’s about the one way I found to make peace with it.

Sorakaya pachadi.

Strangely, it’s not something that either side of my family really enjoys. It’s not a crowd favourite. In fact, most of the time, it ends up being made just for me, by me.

And that itself makes it a little special.

I remember one day when amma asked me to cook sorakaya in the pressure cooker so it would soften faster. I knew the next step would be turning it into a simple curry, and honestly, I wasn’t very excited about that.

So I tried something different.

I added tomatoes. Not something we usually do with sorakaya at home. I let them soften, mixed in the cooked sorakaya, and tasted it. The flavour was actually… nice. Different. Something I didn’t expect.

But the pieces were still there, and that was enough for me to hesitate.

So I did what felt natural in that moment. I decided to grind it.

We already had the tempering ready, the mustard seeds, dals in the curry, all of it bringing that familiar aroma and ground it.

And somehow, that changed everything.

The same sorakaya I avoided all these years suddenly felt easier, softer, something I could actually enjoy. Not because it magically became my favourite vegetable, but because I found a way to make it work for me.

I later realised this pachadi already existed in so many forms. So no, I didn’t invent anything new. But finding it in my own way, in my own kitchen, made it feel personal.

I even tried making it for others, hoping they would like it too. But it never really became their favourite. And that’s okay.

Because this one stayed mine.

There’s something quietly comforting about that. A dish that not everyone relates to, but you do. A taste that doesn’t need approval to feel right.

These days, I eat it happily with rice and a little ghee, exactly the way I like it. And somewhere between all of this, I’ve started feeling a small sense of pride.

Not just for making a pachadi I enjoy, but for finding a way to include something I once avoided completely.

Maybe that’s what this reminds me of.

Not everything has to be loved in its original form. Sometimes, you just need to find your own version of it.

And when you do, it quietly finds a place in your life 🤍

Ingredients:

• Sorakaya (bottle gourd), peeled and chopped
• Tomatoes, 2 small
• Oil, 2–3 teaspoons

For tempering and base:

• Mustard seeds, 1 teaspoon
• Cumin seeds, 1 teaspoon
• Chana dal, 1 tablespoon
• Urad dal, 1 tablespoon
• Fenugreek seeds, a small pinch 
• Groundnuts/ peanuts, 1 tablespoon 
• Dried red chillies or green chillies, as per tast. I prefer green chillies
• Hing (asafoetida), a small pinch
• Salt, to taste

Instructions:

1. Cook the chopped sorakaya in a pressure cooker or pan until it turns soft and tender. Keep aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, chana dal, urad dal, fenugreek seeds, groundnuts, chillies, and hing. Let everything splutter and roast until aromatic.
3. Add chopped tomatoes and cook until they turn soft and slightly mushy. Then add the cooked sorakaya and mix well. Let it cook together for a few minutes.
4. Turn off the flame and allow the mixture to cool completely.
5. Transfer the mixture to a mixer and grind to your preferred consistency. Keep it slightly coarse for better texture. Add salt and adjust as needed.

Srishti’s Secret Tip for the Perfect Plate:

Grind the tempering separately first if you can. That slight extra step brings out a deeper, nuttier flavour that makes this pachadi feel richer and more satisfying.

Srishti’s Healing Tip for the Perfect Plate:

Not everything needs to be loved the way it is given to you. Sometimes, you are allowed to shape it into something that works for you. And when you do, even the things you once avoided can quietly become a part of your life.

Why You’ll Love This:

• A simple way to enjoy sorakaya even if you usually don’t
• Soft, comforting, and easy to eat with rice
• Balanced with the slight tang of tomatoes
• A practical everyday dish with a personal twist
• Reminds you that small changes can make a big difference