పాలు - బీరకాయ

Ingredients

• 500 g Ridge Gourd (Medium-sized, fresh, pale skin preferred; peeled, washed, and cut into small pieces)
• 1 tsp Salt (For mashing the ridge gourd; additional to taste later)
• 4 Tbsp Vegetable Oil (Neutral oil for tempering spices)
• 1 Tbsp Green Chilli Powder (Mild heat; adjust to preference)
• 1 Tbsp Mustard Seeds (Whole seeds for tempering)
• 1 Tbsp Cumin Seeds (Whole seeds for tempering)
• 3 pieces Dry Red Chilies (Whole, broken before adding)
• 10 leaves Curry Leaves (Fresh, torn)
• 12 cloves Garlic Cloves (Finely chopped)
• 5 medium Onions (Finely chopped)
• 1 Tbsp Turmeric Powder (Adds color and earthiness)
• 350 ml Full‑Fat Milk (Prefer fresh, whole milk for creaminess)
• 2 Tbsp Red Chilli Powder (Adjust heat level)
• to taste Salt (Add after milk, adjust as needed)

Instructions

1. Prepare Ridge Gourd

   Peel the ridge gourd, wash it thoroughly, and cut into small bite‑size pieces. Sprinkle 1 tsp salt over the pieces and mash them with your hands until a white foam appears and the pieces are well‑crushed.

   Time: PT5M

2. Chop Aromatics

   Finely chop the 5 onions, 12 garlic cloves, and tear the curry leaves. Set aside in separate bowls.

   Time: PT5M

3. Temper Spices

   Heat 4 Tbsp oil in a large pan over medium flame. Add 1 Tbsp mustard seeds, 1 Tbsp cumin seeds, 1 Tbsp green chilli powder, and 3 broken dry red chilies. Stir for 30 seconds, then add the curry leaves, chopped garlic, and onions. Fry until the onions turn golden brown.

   Time: PT5M

   Temperature: Medium

4. Add Turmeric

   Sprinkle 1 Tbsp turmeric powder over the fried onions, stir quickly for 10 seconds so the spice releases its color.

   Time: PT1M

   Temperature: Medium

5. Cook Ridge Gourd

   Add the mashed ridge gourd pieces to the pan, mix well, cover, and cook for 3 minutes on medium flame.

   Time: PT3M

   Temperature: Medium

6. Add Milk

   Pour 350 ml full‑fat milk into the pan, stir gently, re‑cover and cook for 5 minutes on medium flame, stirring occasionally to prevent the milk from sticking to the bottom.

   Time: PT5M

   Temperature: Medium

7. Season and Finish

   Add 2 Tbsp red chilli powder and salt to taste, stir well, cover and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Rest and Serve

   Turn off the heat, let the curry rest covered for 2 minutes, then give it a final stir and serve hot with rice or flatbread.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

12 g

Fat

9 g

Fiber

2 g