Ugadi Beerakaya Paalu Posina Kura
Ingredients :
- Oil 1 tbsp 120 cal
- Mustard seeds 1/2 tsp 7.5 cal
- Crushed garlic cloves 6 nos 26 cal
- Curry leaves 8 cal
- Onion finely chopped 1 large 63 cal
- Green chillis slit length wise 2 16 cal
- Ridge gourds peeled and chopped into small pieces 3 cal
- Red chilli pwd 1 tsp 1 cal
- Turmeric 1/4 tsp 2 cal
- Coriander pwd 1/4 tsp 1 cal
- Salt toTaste 0 cal
- Water 2 cups 0 cal
- Milk 1 Small Cup 122 cal
- chopped coriander leaves for garnish cal
Method :
1.
Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter.
2.
Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.
3.
Add the chopped onions and green chillis and sauté till the onions turn pink.
4.
Add the chopped ridge gourd pieces, combine and cook on medium heat for 5 mts.
5.
3 Reduce heat and cover with lid and cook further for another 7-8 mts.
6.
Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.
7.
Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.
8.
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.
9.
Constantly stir otherwise the milk will curdle.
10.
Garnish with fresh coriander leaves and serve with hot rotis or steamed white rice.
Preparation Time
30 mins
Difficulty
Moderately easy
Occasion
Ugadi
Rating
*****
User Comments ( 1 )
Show All • Post CommentLeave a Reply