BEERAKAYA PALU POSI CURRY/RIDGE GOURD CURRY WITH MILK
- 1/2 KG BEERAKAYA/RIDGE GOURD
- 1 ONION (WELL CHOPPED)
- 3 GREEN CHILIES (WELL SLICED)
- 1 tbsp OIL
- 1 CUP MILK
- 2 RED CHILLI
- 1/4 Tea Spoon Mustard Seeds
- 1/4 Tea Spoon JEERA/CUMIN SEEDS
- 3 GARLIC CLOVES (CRUSHED)
- 8 CURY LEAVES
- 1/4 Tea Spoon TURMERIC POWDER
- 1 Tea Spoon RED CHILLY POWDER
- SALT (PER TASTE)
- CORIANDER LEAVES (WELL CHOPPED)
Take Beerakaya/Ridge gourd and clean during a running waterand peel the skin and dig small pieces and keep it aside
Take Onion and green chilies and chop them well and keep it aside.
Now take a pan and add oil and warmth it during a low flame and add mustard seeds, cumin seeds, red chilli ,crushed garlic cloves and curry leaves and stir it for a short time .
Now add well chopped onions and green chilies and saute it well until onions become light brownish and add Beerakaya/Ridge gourd pieces and canopy it and cook it on medium flame for couple of minutes.
After couple of minutes add turmeric powder, red chilli powder and salt per taste and blend it and cook it for a short time on low flame.
Now add some water and canopy the pan and cook on low flame till the water evaporates, now add milk and stir it for couple of minutes.
Now switch of the flame and transfer the recipe into a bowl and garnish with coriander leaves and serve with a boiled rice or chapathis.