Bengali ridge gourd curryvourite, in milk is a summer favourite. A light curry with delightful subtle flavours.
Wash and peel the ridge gourd. First cut it into lenthwise and then chopped it into 2 cm long.
Heat a kadhai and pour mustard oil. Once the oil is hot enough, temper the oil with mustard seeds, cumin seeds, dry red chillies and bay leaves.
Add the ridge gourd with pinch of salt, green chillies and turmeric powder. Lower the heat and let it cook partially covered. Ridge gourd will release lots of water.
Add the ginger paste and sugar. Saute for few minutes.
Once the ridge gourds are soft enough and is cooked through, add the milk . Before adding the milk, add rice flour to the milk and then add it to the curry. Also milk should be at room temperature.
Check for the seasonings. Drizzle melted ghee when finished cooking.
Serve the curry warm with steamed rice.