Make a paste of the coconut, green chillies and cumin seeds by grinding it with 1/4 cup water. Set it aside.

Switch on the saute mode in your IP or any electric cooker. When it heats up, add the oil and mustard seeds, Wait for the mustard seeds to pop.

When its done, add the urad dal, curry leaves, dried red chilly, asafoetida and let everything sizzle.

Now add the chopped bottle gourd, turmeric, salt, 3 cups water. ( when you chop the bottle gourd/ sorakkai, you have to discard the middle part which contains the seeds especially if the vegetable is not tender)

Switch off the saute mode. Add the moong dal, ground coconut mixture, give everything a mix.

Close the lid and cook on manual for 6 minutes. Release pressure naturally.

Open up, mix everything well and serve garnished with some fresh coriander leaves and a drizlzle of coconut oil.

Make a paste of the coconut, green chillies and cumin seeds by grinding it with 1/4 cup water. Set it aside.

Heat your pressure cooker and add oil. When it becomes hot, add the tadka items - mustard seeds, urad dal, curry leaves, dried red chilly, asafoetida and let the mustard seeds pop.

Add the chopped sorakkai, turmeric powder, salt, 3 cups water, coconut paste and pressure cook for 2 to 3 whistles. Release pressure naturally.

Serve this Instant Pot Sorakkai Kootu Recipe hot garnished with some coriander leaves and some coconut oil.