Beerakaya Palu Posina Kura | Andhra Style Ridge Gourd Curry in Milk

Ingredients

• 500 Gms Ridge Gourd
• 3/4 Cup Milk
• 1 tsp Oil (I use Sesame)
• 3/4 tsp Minapappu, Udad Dal, Black Gram
• 1/2 tsp Senaga Pappu, Chana Dal, Bengal Gram
• 1/2 tsp Avalu, Rai, Mustard Seeds
• 1/2 tso Jeelakarra, Jeera, Cumin Seeds
• 3-4 Green Chillies
• 2 Large Pinches Turmeric Powder
• A Few Curry Leaves
• Salt to Taste

Instructions

1. 1

   --- Preparing the Beerakaya ---

2. 2

   Peel the ridge gourd and save the peel to make Beerakaya Thokku Pachadi.

3. 3

   Chop the beerakaya into 1" cubes.

4. 4

   --- Making the Beerakaya Palu Posina Kura ---

5. 5

   In a kadhai, heat the oil.

6. 6

   Add the mustard seeds and wait till they splutter.

7. 7

   Add the dals and fry till they light golden brown.

8. 8

   Add the cumin seeds green chillies, and curry leaves.

9. 9

   Stir-fry for a 5 to 10 seconds.

10. 10

    Turn the heat down to low.

11. 11

    Add the beerakaya pieces, salt, and turmeric.

12. 12

    Mix well and stir-fry for 2-3 minutes.

13. 13

    Add the milk and let the beerakaya cook in the simmering milk. Stir occasionally.

14. 14

    The Beerakaya Palu Posina Kura is done when the beerakaya pieces turn transparent and be cut easily with a spoon. It took me about 10 minutes.

15. 15

    Take off the heat and let the ridge gourd curry rest in the milk for about 5-10 minutes.

16. 16

    Serve warm with rice or rotis.