SORAKAYA WITH PALU CURRY/BOTTLE GOURD CURRY WITH MILK
- 1 SORAKAYA/BOTTLE GOURD (MEDIUM SIZE)
- 1 ONION (WELL CHOPPED)
- 4 GREEN CHILIES (WELL SLICED)
- 1/4 Tea Spoon MUSTARD SEEDS
- 1/4 Tea Spoon JEERA/CUMIN SEEDS
- 8 CURRY LEAVES
- 3 RED CHILLI
- 1 tbsp OIL
- 1 tbsp RED CHILLY POWDER
- 1/4 Tea Spoon TURMERIC POWDER
- 1/4 Tea Spoon GINGER AND GARLIC PASTE (OPTIONAL)
- 1 CUP MILK
- SALT (PER TASTE)
- CORIANDER LEAVES (WELL CHOPPED)
Wash Sorakaya/Bottle gourd on running water and take away the skin and cut into small pieces and keep aside.
Chop Onions well and slice green chilies and keep it aside.
Now take a pan and add oil and warmth it on a coffee flame and add mustard, cumin seeds,red chilies and curry leaves and saute it well for few seconds until the seeds splutter.
Now add well chopped onions and sliced green chilies and saute it well on a coffee flame until onions change color into light brownish.
Now add Sorakaya/Bottle gourd pieces, turmeric powder and salt and saute it for a short time .
Add ginger garlic paste (optional) ,red chilli powder and stir it for a short time and canopy and cook for five minutes on a medium flame.
After couple of minutes watch the water oozes from the sorakaya/bottle gourd if that water isn't enough add two spoons of water and cook it until sorakaya/bottle gourd half cooked.
Now you'll add milk and canopy it and cook for couple of minutes and take away the cover and see whether the gravy is enough you'll turnoff the flame.
Transfer the recipe into a fresh bowl and garnish it with well chopped coriander leaves and serve it with hot boiled rice.