Beerakaya Paalu Posina Kura (Ridgegourd in Milk Gravy)

Heat 1 tbsp of Oil in a pan; add ½ tsp of Mustard seeds and let them splutter. Add 5-6 crushed Garlic Cloves, 8-10 Curry Leaves and stir fry for few seconds. Add a large chopped onion and 2-3 Green Chillis split and sauté till the onions turn pink.

Peel, wash and chop the 3 Ridge Gourds (Beerakaya) into small pieces. Add them to the pan, combine and cook on medium heat for 5 minutes. Reduce heat and cover with lid and cook further for another 7-8 minutes. Add 1 tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ¼ tsp of Coriander Powder, Salt to taste and combine. Add 2 cups of Water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates. On medium flame, slowly add 1 small cup of Milk to the curry, while stirring continuously for 3-4 minutes or till you get the desired curry consistency. 

Garnish with fresh Coriander Leaves and serve with hot rotis or steamed white rice.