Beerakaya Koora (Ridge Gourd Curry with Milk)

This recipe is also called Pallu Posina Beerakaya Koora.
Ingredients
Beerakaya – 3 big, peeled and chopped
Onions – 2 medium, chopped
Green chillies – 4 , sliced in half
Cumin powder – 1 tsp
Cumin – ¼ tsp
Mustard seeds – ¼ tsp
red chilli – 1, dried
curry leaves – 1 sprig
garlic – 1 clove, crushed
milk – ¼ cup
salt to taste
turmeric, a pinch
oil – 2 tbsp
Cilantro – handful, chopped fine
Method
Heat oil in a pan and add the garlic, red chilli, cumin and mustard. When they begin to splutter add the curry leaves and a few seconds later add the onions and green chillies.
Once the onions turn translucent add the salt and turmeric and then add the beerakaya.
Cook on a medium heat for about 5 min, or until the beerakaya starts to change a bit in color.
Now reduce heat to low and cook for another couple of minutes.
Next add the milk and cook further for a few minutes. Make sure the heat is on low or the milk will break and curdle.
Finally add the cumin powder and chopped cilantro.
Serve hot with plain white rice.