Sorakaya Palu Posina Kura (Bottlegourd Curry with Milk)

Continuing with my 'Cleaning my fridge' series that I started last week, I am cooking with the bottlegourd/ sorakaya today. My cousin brought her super long bottlegourd from her garden recently, it was longer than my almost 3ft daughter. I wish I took a picture of both of them together because I had to cut into 3 pieces to share with my sister and cousin. Anyway the 3rd of the bottle gourd I had left in the fridge went into this simple to make curry.
My mom used to make this milk based bottle gourd curry quite often, I'm not sure if I really liked it back then. Now I crave for it once in a while, but I rarely make it because of my dairy-hating husband doesn't like the milky taste.
\ So I waited and made this dish when he was away on travel. It is super simple to make, slightly sweet and you can definitely make it more spicy and less sweet. It is great to eat with steamed rice or even roti.
Ingredients: Serves 1~2 Sorakaya/ Bottle gourd/ Lauki - 2cups chopped (from 1 small sorakaya) Green chilies - 2, slit Milk - ½cup  Rice flour - 2tsp
Sugar - ½~1tsp (add more if you like sweeter curry)
Chana dal - ½tsp
Urad dal - ½tsp
Mustard seeds - ½tsp
Cumin seeds - ½tsp
Dry red chili - 1
Curry leaves - 6~8
Salt - to taste
Method:

• Heat 2tsp oil in a pan, add chana dal, urad dal, mustard, cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add sorakaya/ bottle gourd and green chilies. 
• Cover and cook till sorakaya/ bottle gourd is tender, about 6~8 minutes.
• Whisk rice flour into milk along with sugar in a small bowl.
• Once the bottle gourd is cooked through, add the milk mixture along with salt. Cook till the mixture thickens. Serve hot with steamed rice.

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 3'.