Start by chopping the onion into small pieces, peeling the ridge gourd, and chopping it into small pieces without the seeds (if present).

Now, heat the oil in the Instant pot by turning the saute mode on, on medium heat. 

When the oil is hot, add mustard seeds, cumin seeds, urad dal, asafoetida, and curry leaves. Saute until the dal starts turning golden brown.

Now, add garlic cloves, and green chilies and saute for 30 secs to a minute.

Next, add chopped onion and saute until the onion softens and turns translucent.

Then add the chopped beerakaya pieces and mix well.

Now, add a little less than ¼ cup of water, turn off the saute mode, close the Instant pot lid, seal the vent, and pressure cook(manual or pressure cook mode based on the model) for 1 min on high pressure.

When the instant pot turns off, wait for 5 mins and release the pressure by keeping the pressure valve in vent mode.

Once all the pressure is released, open the lid carefully, turn the saute mode on medium heat and add milk. Mix well and let it simmer for 2 to 3 minutes. 

Only then, add salt and mix well. It is very important to add salt after milk for the best taste and also to avoid curdling of milk.

Finally, add cilantro for garnish and serve this beerakaya palu posina kura with white rice and ghee or chapati.

Follow the same steps until adding beerakaya pieces and then cover with a lid and cook until beerakaya is completely cooked while stirring occasionally.

Then add milk and follow the rest of the steps above to finish and serve.