BOTTLEGOURD IN MILK GRAVY

MY CLICKS

required-bottlegourd-1 medium sized peeled and diced evenly,oil-1 tbsp,mustard seeds-1heaped tsp,cumin seeds-1 tsp,curry leaves-1 sprig,onion-1medium which is chopped finely,green chillies-5 slit,turmeric pd-1/4 tsp,salt-according to taste,milk-1 cup which is boiled and cooled
method
add little salt to the bottlegourd pieces, mix them nicely with hand and keep aside.heat oil in a non stick pan and tip in mustard seeds.when they crackle; tip in cumin seeds,turmeric pd,curry leaves,onion and green chillies.stir fry.add the bottlegourd when the onion is light brown and cover with a lid.reduce the flame.mix in between.when the water from the bottlegourd dries up and the bottlegourd is soft, pour the milk.
if the bottlegourd is not very fresh and doesn't cook in it's own juices then add little water to cook it and later add the milk.cook for 1-2 min after pouring the milk.turn off.the milk should not split.
to improve the gravy texture add 1 tsp of chickpea flour to the cooled milk and mix without any lumps.use this milk instead.