RidgeGourd/Beerakaya Curry

Ingredients:
1 tbsp oil
½ tsp mustard seeds
5-6 crushed garlic cloves
8-10 curry leaves
1 large onion finely chopped
2-3 green chillis slit length wise
3 ridge gourds peeled and chopped into small pieces
1 tsp red chilli pwd
¼ tsp turmeric
¼ tsp coriander pwd
salt to taste
2 cups water
1 small cup milk

chopped coriander leaves for garnish

Preparation:
1 .Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.

2. Add the chopped onions and green chillis and sauté till the onions turn light brown color. Add the chopped ridge gourd pieces, combine and cook on medium heat for 5 mts.

3. Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.

5. Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mins or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.

6. Garnish with fresh coriander leaves and serve with hot rotis or steamed white rice.