Peerkangai (Ridge Gourd) Pal (milk) Kozhumbu (gravy). A delicious preparation of the Ridge Gourd simmered with very mild spices in a milk gravy. A water based vegetable is claimed by Indians to be very good for people with stomach ailments, during pregnancy etc.

This is very unique dish to my family that was made very often when I was young and now I make it for my children who enjoy it as well.

Savor it with hot phulka's and your tummy will surely have a satisfied and light feeling.

• 2 cups of peeled and diced ridge gourd
• 1 teaspoon corn flour dissolved in 3 tablespoons of cold water
• 1/2 cup milk
• 2 pieces of cloves
• 1/4 teaspoon black pepper
• a pinch of turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 cup small onions finely chopped (optional)
• (Use only small ones, the big ones don't taste as good)
• salt to taste
• 1 teaspoon oil
• 1 tablespoon of freshly chopped coriander leaves

In a small bowl, mix the corn flour and milk until combined. Set aside.

Heat oil in a pan. Add the cumin seeds and cloves, allow it to crackle. Add the onions and saute until tender and light golden.

Add the ridge gourd, turmeric powder, black pepper powder and salt. Stir. Cook covered on medium heat. Stir occasionally. The ridge gourd while cooking gives out a lot of water. Don't let the water evaporate. Allow it to cook on low heat until soft and tender.

Add the milk mixture and simmer for 10 minutes until the milk comes to a boiling point. Turn off heat.

Garnish with chopped coriander leaves and serve hot with hot phulka's.