This is a cooling curry especially for hot summers.
The curry is a good one for lunch boxes as it mixes well with rice.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 2-3
Bottle Gourd/Sorakaya: 1 large peeled and cut in cubes
Onion : 1 medium chopped
Green chilies: 6 slit
Curry leaves: 1 sprig
Turmeric: 1/2 teaspoon
Cumin powder : 1/4 teaspoon
Coriander powder : 1/4 teaspoon
Salt to taste
Warm milk : 1/2 cup
Rice flour: 1 teaspoon
Urad dal/Minappappu: 1/2 teaspoon
Mustard seeds/Aavalu: 1/2 teaspoon
Jeera/Cumin Seeds : 1/2 teaspoon
Dry red chili: 2 broken
Heat oil in a pan and add ingredients listed under for tempering. Fry them for 1 minute until they splatter. Add curry leaves, onion, green chilies and turmeric. Mix well and cook for 3 minutes until they turn translucent.
Add bottle guard pieces, mix well and cook for 10-12 minutes until they are done close lid. Stir in between. Add salt and mix.
Mix rice flour and milk, simmer the curry and pour over the milk mixture, mix well, cook for 1 minute and turn off the stove.
Add cumin and coriander powders.mix well.
Serve hot/warm with rice or Roti.