Back home from a long, hectic fun-filled vacation in India. Trying to beat the winter doldrums and fit into my my regular schedules as I juggle between office, house hold chores, while I keep thinking of all the fun, frolic, shopping, pampering, and a lot of  foods that I have grown up eating. Its been a month since I am back from a holiday and I still feel lazy enough to get into the kitchen to cook elaborate meals. Blame it on me or the cold nights we have, I am looking for quick meals that I could wrap up in no time. Here comes one recipe from my kitchen to all of you made with Anapakaya/Sorakaya aka bottle gourd. My mom cooks quite of few varieties with this green beauty which I plan to blog sooner or later but for now I decided to settle down with this simple curry cooked with onions and simmered in milk brings out the taste in this utterly delicious vegetable which I seldom ate when I was a child. Here is how….

Ingredients:

1 anapakaya/sorakaya/dudhi/bottle gourd – cut into bite sized pieces (about 3 cups)

2 mullakada/drumsticks cut into 2 inch pieces

1/2 tsp mustard seeds (avalu)

1/2 tsp jeera

8-10 curry leaves

6-8 green chilies (slit lengthwise)

2 medium onions finely chopped

2 garlic pods

1/4 tsp turmeric

salt to taste

2 tbsps oil

1 cup of water

1 cup of warm milk

Freshly chopped coriander leaves for garnish – 3-4 tbsps

How To:

• Heat oil in a pressure cooker, throw in the mustard seeds, and jeera. As they splutter, add green chillies, curry leaves and garlic pods. Saute for half a minute. Add chopped onions, turmeric and salt. Fry till onions turn soft and light golden brown in color (around 8-10 mts)
• Add drumstick, sorakaya pieces and fry for another 2 – 4 mts. Add water, cover with the pressure cooker lid and turn the flame to a high. When pressure starts put the whistle on and cook till 2-3 whistles. Turn the flame to low and let it cook for another 3-4 mts. Turn off the flame.
• When the pressure leaves, open the lid and cook on high if there is any water left in the curry. Once the water evaporates, add in a cup of warm milk and cook on medium flame till the curry resembles thick gravy consistency.
• Finally, add in freshly chopped coriander just before turning off the flame. Mix well and turn off the flame.
• Serve hot with rice or rotis.