బీరకాయ కర్రీ రుచిగా చిక్కటి గ్రేవీగా చేయాలంటే ఇలా ట్రై చేయండి

Ingredients

• 500 grams Ridge Gourd (peeled and cut into 2‑inch sticks)
• 2 medium Potatoes (peeled and cut into thin sticks)
• 2 tablespoons Vegetable Oil (neutral oil for frying)
• 1 teaspoon Mustard Seeds (whole seeds)
• 4 pieces Green Chilies (slit lengthwise, medium size)
• 8 cloves Garlic (sliced)
• 12 leaves Curry Leaves (fresh)
• 1/4 teaspoon Turmeric Powder (for color and flavor)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Red Chili Powder (optional, for extra heat)
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 1 cup Whole Milk (fresh, whole milk for creaminess)
• 2 tablespoons Fresh Coriander (chopped for garnish)

Instructions

1. Prepare the vegetables

   Wash the ridge gourd and potatoes. Peel the ridge gourd and cut it into 2‑inch sticks. Peel the potatoes and cut them into thin sticks as well.

   Time: PT5M

2. Heat oil and temper

   Place the pan on medium heat, add 2 Tbsp oil and let it warm. Add 1 tsp mustard seeds and wait until they crackle.

   Time: PT1M

   Temperature: Medium

3. Add aromatics

   Add the slit green chilies, sliced garlic cloves, and fresh curry leaves. Sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

4. Fry potatoes

   Add the sliced potatoes to the pan. Fry, stirring occasionally, until they turn golden brown.

   Time: PT5M

   Temperature: Medium

5. Cook ridge gourd

   Add the ridge gourd sticks, sprinkle turmeric and 1 tsp salt. Stir and fry on medium flame until the gourd starts to soften and changes color.

   Time: PT7M

   Temperature: Medium

6. Simmer with lid

   Cover the pan with a lid and let the vegetables steam for 4‑6 minutes until they are fully tender.

   Time: PT6M

   Temperature: Medium

7. Add dry spices

   Stir in red chili powder, coriander powder, and garam masala. Mix well.

   Time: PT1M

   Temperature: Medium

8. Add milk and finish cooking

   Pour in 1 cup whole milk, increase heat slightly and bring to a gentle boil. Simmer for 3‑4 minutes until the gravy thickens and the oil separates.

   Time: PT4M

   Temperature: Medium

9. Final seasoning and garnish

   Taste and adjust salt if needed. Sprinkle chopped fresh coriander, give a quick stir, cover and let rest for 5 minutes.

   Time: PT5M

10. Serve

    Serve the hot ridge gourd curry with steamed rice, roti, or paratha.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g