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RIDGE GOURD MILK CURRY / PEERKANGAI PALU CURRY / BEERAKAYA PALU POSINA KURA

RIDGE GOURD MILK CURRY / PEERKANGAI PALU CURRY / BEERAKAYA PAAL CURRY RECIPE / BEERAKAYA PALU POSINA KURA

INGREDIENTS

  • Ridge gourd – 500 grms [ peeled and chopped into small cubes ]
  • Oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Jeera – 1 tsp
  • Onion – 1 finely chopped [ optional ]
  • Green chilli – 5 or as per taste
  • Crushed garlic – 1 tsp
  • Curry leaves – few
  • Coriander powder – 2 tsp
  • Finely chopped coriander leaves –  2 or 3 tbsp
  • Boiled full fat milk – 1 cup

METHOD

Heat oil in a cooker .

Add mustard seeds + jeera and let them crackle .

Add onion + green chilli + curry leaves and stir fry till translucent .

Add garlic and stir fry for few seconds.

Add the ridge gourd + coriander pwdr + coriander leaves and mix well.

Stir and cook for a min .

Add ¼ cup water + salt and mix well .

Pressure cook upto 2 or 3 whistles .

Once the pressure releases , open and give a mix .

Add milk and mix well.

Simmer for a min on low flame and off .

Garnish with coriander leaves .

Let the curry rest  for about 5 – 10 minutes.

Serve warm with rice or rotis.

NOTE –

  1. Do not cook on  high flame after the milk is added or the milk will curdle .
  2. Some add roasted peanut or sesame seeds powder to thicken the curry .
  3. Milk can be replaced with thick coconut milk .

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