Prawn bottle gourd gravy – Eral surakkai gravy

Today I prepared Rice, moong dal and prawn bottle gourd gravy for lunch. This gravy also goes well with chapati. Sometimes we make this gravy only with prawns or sometimes I add bottle gourd to it if it is there at home. The combination of prawn and bottle gourd goes well together. You can try this gravy for a change.

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Let’s see how to make this gravy.

Preparation Time : 30 mins

Cooking Time : 35 mins

Serves : 3


Oil – 1.5 tbsp

Onion – 1 (big size, chopped)

Ginger garlic paste – 1/2 tbsp

Curry leaves – a few

Tomato – 1(medium size, chopped)

Turmeric powder – 1/2 tsp

Coriander powder – 1/2 tsp

Red chilli powder – 2 tsp

Garam Masala powder – 1/2 tsp

Salt to taste

Bottle gourd – 1.5 cups

Prawn – 500g (deveined and cleaned)

Coriander leaves – a few


1. Heat oil in a pan. When the oil is hot, add chopped onions. Saute until it turns light golden. Then add curry leaves, ginger garlic paste. Saute till the raw smell goes off. Add chopped tomatoes, a little salt. Cook till the tomatoes get mushy.

2. Add Turmeric powder, red chilli powder, Coriander powder and garam masala powder. Mix well. Add the chopped Bottlegourd and saute for a minute. Add the cleaned prawns into it and mix well. Add little water and cover and cook in low flame until the bottle gourd gets soft, it will take 10 to 15 minutes. check for salt and add as required. Finally, add chopped coriander leaves into it.

Serve hot with Rice, chapathi.

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