Today's curry comes from the south Indian state of Andhra pradesh and the preparation is more typical in the coastal areas. The addition of milk in the final stages of cooking is the interesting part in this style of preparation and it lends a creamy base for the curry. Subtly sweet vegetables like ridge gourd, bottle gourd suit well in this style of preparation.
1 big ridge gourd / 4 cups ridege gourd cubes
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. mustard seeds
1 - 2 green chillies, sliced lengthwise
Few curry leaves
1/8 tsp. turmeric powder
Salt to taste
1/2 cup milk at room temperature (or more depending upon the consistency preferred.)
* Peel the ridge gourds and taste it to check for bitterness. If any of the gourds are bitter, do not use them. Slice each gourd lengthwise into 6 to 8 slices depending upon the thickness of it and cube them.
* Heat oil in a pan and add chana dal and mustard seeds. When chana dal starts to turn reddish add green chillies and curry leaves. Saute for 30 seconds and add ridge gourd cubes, turmeric and salt. Cover and cook on low flame until it is done. The vegetable oozes a lot of water while cooking and so there is no need to add any extra water. The water would be almost evaporated by the time the vegetable is cooked.
* Add milk and stir for 2 to 3 minutes so that it gets incorporated into the dish.
* Turn off the stove. Serve this curry warm with rice as part of the meal.
This goes to Blogging marathon #71, under the theme 'Make a Meal'. Check here to find out what the other marathoners are cooking as part of the BM.