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Nov 01

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Ridge gourd Curry with Milk – My Mom’s Recipe

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Beerakaaya Curry This Ridge gourd curry is flavored with mild spices and is a pure comfort food. It is perfect for everyday cooking. When served with rice or any Indian Flat Bread this curry tastes wonderful.

 

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients:

  • Mustard Seeds – 1/2 tsp
  • Curry Leaves – few
  • Asafoetida (hing) – pinch
  • Turmeric powder – 1/8 tsp
  • Dry Red Chilli – 1 no
  • Ridge gourd(peel and chop into bite size pieces) – 2 medium
  • Onion (finely chopped) – 1/2 no medium
  • Milk – 1/4 Cup
  • Cilantro (finely chopped) – 1 Tbsp
  • Oil – 2 Tbsp
  • Chana dal – 1/2 Tbsp
  • Salt – 3/4 tsp or to taste
  • Fresh grated coconut – 2 Tbsp
  • Green Chillies – 5 or to taste

Process:

  • Peel the ridgegourd and chop into bite size pieces. Set them aside.
  • Chop the onion finely and set it aside.
  • Into a spice mixer, add in green chillies, coconut, cilantro. Grind to a coarse paste. Set it aside.
  • Into a pan heat up the oil, add in mustard seeds, chanadal, dry red chilli, turmeric powder, asafoetida. Fry till the dal turns golden.
  • Add in the curry leaves, onions. Fry for a minute.
  • Add in the ridge gourd, salt, milk, green chilli masala paste. Mix well and cover to cook for 5 mins or until the ridge gourd is tender.
  • Open the cover and cook if there is residual moisture to make the curry slightly dry. Do not overcook.
  • Turn Off the heat and serve it with hot steamed rice or chapathi.

 

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