Categories: Brinjal, Gravy

Ingredients

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 5-6 crushed garlic cloves
• 8-10 curry leaves
• 1 large onion finely chopped
• 2-3 green chillis slit length wise
• 3 ridge gourds peeled and chopped into small pieces
• 1 tsp red chilli pwd
• 1/4 tsp turmeric
• 1/4 tsp coriander pwd
• salt to taste
• 2 cups water
• 1 small cup milk
• chopped coriander leaves for garnish
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Directions

1. 1 Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.

2. 2 Add the chopped onions and green chillis and sauté till the onions turn pink. Add the chopped ridge gourd pieces, combine and cook on medium heat for 5 mts.

3. 3 Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. 4 Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.

5. 5 Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mts or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.

6. 6 Garnish with fresh coriander leaves and serve with hot rotis or steamed white rice.

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