Beerakaya curry recipe

Ingredients

red chilli pwd 2tsp

turmeric 1 tsp

coriander pwd/dhania powder 1tsp
ginger garlic paste 1tsp

salt to taste

1 small cup milk 1small cup

oil 2 tsp

mustard seeds 1/2tsp

curry leaves 2

onion finely chopped 1

green chillis slit length wise 3

chopped coriander leaves for garnish

Directions

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 pink. 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 mts or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.
6 Garnish with fresh coriander leaves and serve HOT

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