Add the mustard seeds and wait till they splutter.
Add the dals and fry till they light golden brown.
Add the cumin seeds green chillies, and curry leaves.
Stir-fry for a 5 to 10 seconds.
Turn the heat down to low.
Add the beerakaya pieces, salt, and turmeric.
Mix well and stir-fry for 2-3 minutes.
Add the milk and let the beerakaya cook in the simmering milk. Stir occasionally.
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.
Take off the heat and let the ridge gourd curry rest in the milk for about 5-10 minutes.
Serve warm with rice or rotis.
Notes
Do not use high heat after the milk is added or the milk will split.
Some people cook the ridge gourd in a bit of water and then add milk. I prefer to cook in milk entirely so that the curry absorbs the taste of the milk.
Keyword Andhra Style Ridge Gourd Curry in Milk, Beerakaya Palu Posina Kura
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!