Peerkangai Paal Poriyal(Kootu) (Milky Ridge Gourd Curry South-Indian Recipe)

Milky Ridge Gourd Curry is normally prepared during winter mom would always prepare this curry with coconut milk. I must call this is one of my wackiest accidental experiments to add regular cows milk and prepared the curry it turned out so good and I'm very proud to say that we totally enjoy this dish when its prepared my way.

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Ingredients:

1/2 Kilo Ridge Gourd

1 Cup Milk

1 Large Onion (Finely Chopped)

2 to 3 Sprigs Curry Leave 

5 to 8 Pods Garlic (Chopped)

1/2 Tsp Channa Dhal(Split Chickpeas)

1/2 Tsp Urad Dhal(Split Black Gram)

1 Tsp Mustard Seeds

1/4 Tsp Asafoetida

3 Tbsp Oil

Salt as per taste

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Method:

• Peel and chop the ridge gourd chop into medium chunks wash pat dry and reserve.
• Heat oil in a wok temper the oil with mustard seeds once the mustard seeds splutters add black gram dhal and channa dhal fry a bit.
• Add asafoetida and garlic fry till raw flavor has gone.
• Add chopped onions and fry add the curry leaves and chilies fry till onions turn pink in color.
• Add the chopped vegetable saute a bit.
• Add milk a splash of water and coarse salt stir and cover the veggie.
• Constantly keep stirring in every 2 minute intervals after 10 minutes the curry will be done give it a final stir garnish with coriander and serve hot with roti...Enjoy...:)

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