beerakaya palu posina curry

Ridgegourd curry is prepared with milk.Mustard seeds,dhaniya powder,garlic,greenchillies and curry leaves are first fried in oil and then onions are added and cooked till they turn translucent.Now,chopped ridgegourd are added and when they turn soft add a cup of milk.When the desired consistency comes switch of the stove.This curry is usually served with rice.
Ingredients
1 cup chopped ridgegourd
1/2 cup onions
2 chopped green chillies
4-5 garlic
1 tsp dhaniya powder
1 cup milk
red chilli powder
turmeric powder
curry leaves
4-5 tsp oil
salt to taste
1/2 cup water
Procedure
  • In a cooking vessel pour oil and when it is heated add mustard seeds.When the mustard seeds splutter add dhaniya powder,garlic,greenchillies and curry leaves one by one.Now,add onions and cook till they turn into light brown colour for 5mts.
  • Now add chopped ridgegourd and cook till they become soft adding water .Add red chilli powder and turmeric powder and close the lid.
  • When all the water evaporates add milk and continuosly stir for 4-5 mts to get the desired consistency.Stir it continuosly or else the milk will curdle.
  • Serve with hot rice or roti.

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