Monday, September 28, 2009

Beerakaya palu posina kura(Ridge gourd cooked in milk curry)


Beerakaya(Ridge gourd) - 1(Peel the skin and cut into pieces)
Onion -1(finely chopped)
Tomato -1(small,finely chopped)
Milk -1 cup
Green chilli -1(slitted)
Turmeric powder -1/2 tsp
Ginger garlic paste -1 tbsp
Coriander powder -1 tbsp
Red chilli powder - 1 tbsp(Adjust as per ur spicyness)
Salt as required
Cilantro leaves for garnishing
Oil -3 tbsp

For Seasoning:

Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Chana dal -1 tsp
Urad dal - 1 tsp
Curry leaves -1 sprig


1.Heat oil in a pan and do the seasoning.Add chopped onion,turmeric powder and fry till tanslucent.
2.Add ginger garlic paste,green chilli,chopped tomato and fry till oil leaves the texture.
3.Add beerakaya pieces and fry for 5 minutes.Now add milk,red chilli powder,salt(adjust as per ur taste) and let it boil for 15 minutes on medium flame.
4.Add coriander powder and cook it for 5 minutes.Switch off the stove and take off from the heat.Garnish it with coriander leaves.

  Now Beerakaya palu posina kura is ready for serving,Serve hot with rice or chapathi.Enjoy it with ur family members.Please post ur comments on this recipe.

No comments:

Post a Comment