Ridge Gourd Curry (Beerakaya Pala Koora)

Using milk for cooking is again prominently done in the Andhra region or south India you will not find it in Taminadu, karnataka or Kerala unless it is a fusion cuisine. In the north milk is used in cooking specifically in making Kurma. But what we are talking about here is a not a curry that has a whole lot of gravy but is very tasty and makes you feel mild after food. The vegetable also contains a lot of fiber hence it is very good for diabetics and people working on reducing cholesterol in the body. Beyond everything else it is very tasty and you will enjoy eating it.



Ridge Gourd Curry (బీరకాయ పాల కూర) (serves 4)
Ridge Gourd - 1 Kg
Onions - 200 gm (3 medium sized)
Green Chillies - 3 or 4
Milk - 1 Glass (100 ml)
Garlic Pods - 4
Red Chillies - 1
Curry leaves - a few
Turmeric - 1/2 tea spoon
Mustard seeds - 1/2 tea spoon
Cumin - 1/2 tea spoon
Salt - to taste
Oil - 4 table spoons
Garam Masala Powder - 1 pinch

Method:
- Wash all the vegetables
- Peel the skin of the Ridge Gourd, choose tender ones, and dice them into small pieces, about 1 cm squares. Keep them covered with a wet cloth to retain freshness
- Chop the onions into small pieces
- Peel and crush the garlic pods
- Slit green chillies into 4
- Use an Indian wok (Kadai) for the cooking; on high flame
- Heat the oil in the kadai, reduce the flame to medium; add mustard and cumin seeds and let them sparkle; add split dried red chilly and curry leaves and fry for a few seconds
- Add green chillies and fry till they turn white
- Add the onions and fry on medium flame slowly till they turn golden brown, add turmeric powder in between the process; add crushed garlic pods and fry for a minute
- Add the diced ridge gourd pieces and cook covered on medium to slow flame. Keep stirring in between to avoid charring. The vegetable with sweat and make the curry damp, after the vegetable is half done add salt and stir in
- Pour half a glass water and cook covered
- Once the vegetable is finished cooking pour the milk and let is cook for 2 minutes on high flame
- Sprinkle the garam masala powder stir and finish the curry. Turn off the flame and keep it covered

Note: Sprinkle garlic chilly powder (karam podi made with chillies and garlic) instead of garam masala powder for a more authentic Andhra taste

Use the same procedure and replace the vegetable with snake gourd (potla kaya and you will get yet another lovely dish. These vegetables are great for health)

This has a very homely dish and you will relish it completely. I make it at home regularly and none of us are ever bored of it. Enjoy it with Roti for hot rice.

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