Badam Beerakaya (Almond Ridgegourd Curry)

Almond / Badam paste - Soak 8 Almonds in water for about an hour. Drain the water and peel the almond skins. In a mixer or mortar, grind the almonds, a pinch of salt to smooth paste.

Curry - Peel 3 Ridgegourds / beerakaaya, wash and dice them in to bite-sized pieces.
Heat 1 tbsp of Oil in a pan, saute few Curry Leaves, a pinch of Cumin and Mustard Seeds. Add the 4 slit Green Chilies, ridgegourd pieces, Salt to taste and cover cook on medium heat for 10 minutes. Add 3 tbsp of Almond/Badam Paste, mix and cook till desired consistency is reached.  Serve hot with rice or chapathi.