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Ridge Gourd in Almond Milk Curry (Beerakaya Badam Paalu Koora)

| vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 5

Ingredients

  • ½ kg Ridge gourd pieces
  • 2 tbsp Raw Bengal gram (Chana dal)
  • 18-20 Almonds
  • ½ tbsp Poppy Seeds
  • 3 tbsp Oil
  • 1 tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 2 sprigs Curry Leaves
  • ½ cup Finely chopped onion
  • 2 Slit Green Chillies
  • Salt – to taste
  • 1 tsp Red chilli powder
  • Turmeric – a pinch
  • Cinnamon – 1 inch stick
  • 5 Cloves
  • Chopped Coriander – a little

Instructions

  1. Soak almonds and poppy seeds in water for 30 minutes. Drain and grind into a smooth paste.
  2. Soak Bengal gram in water for 30 minutes as well.
  3. Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves.
  4. Add chopped onions and a bit of salt. Sauté until onions turn soft and translucent.
  5. Add ridge gourd pieces and fry for 2–3 minutes. Cover and cook on low for 10–12 minutes until the gourd releases water.
  6. Once soft, add turmeric, red chilli powder, and the almond-poppy seed paste. Mix well. Pour in ½ cup water and simmer gently until the curry thickens and the flavours blend.
  7. Grind cinnamon and cloves into a fine powder and sprinkle into the curry.
  8. Add chopped coriander, simmer for 2 more minutes, and switch off the heat.