TURAI AUR DOODH KI SABZI
​(BEERAKAYA PALU POSINA KOORA)

Ingredients

• 2 nos Ridge gourd (about 350 gms)
• 2 onions
• 1 cup milk
• few curry leaves
• 5 to 6 green chillies 
• 1 tea spoon each rai, jeera and urad dal
• 5 to 6 garlic flakes (mashed)
• 1/4 tea spoon haldi
• 1 tea spoon salt (as per taste)
• 2 table spoons oil

Method

Heat oil in a pan.  Add rai, jeera and urad dal.  When rai starts spluttering and urad dal changes color add onions, green chillies, curry leaves and garlic flakes.  Fry until the onions become transparent.

Now add the chopped turai, haldi and salt.  Mix well and close the lid and cook in a medium flame for 5 to 6 mins until the turai is half cooked.

Add milk add cook until the gravy thickens.  Turai ki sabzi (Beerakaya palu posina koora),/ Ridge gourd curry with milk is ready.............

Take it into a serving bowl and garnish with fresh coriander leaves.......

Serve with hot Chapatis, Rotis or rice........ 

This is one of the Andhra style of cooking Turai which tastes yummy.........Try once........

  By Mrs Uma ramana

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