Beerakaya Masala curry

Ingredients:

• 500 grams ridge gourd tender , (skin peeled and cut to small pieces)
• 2 onions medium size , chopped finely
• 1 tomato large, chopped 
• ½ tsp mustard
• ½ tsp cumin
• 2 tbsp Oil

to roast and grind

• ¼ cup coconut grated 
• 1 tbsp cumin
• 1 tbsp saunf
• 2 tbsp coriander seeds
• 4 cardamom
• 4 cloves
• 1 inch cinnamon stick
• 6 cashew nuts
• 2 tbsp peanuts
• 4 red chilies 

Method:

1. Dry roast the ingredients mentioned under “to roast & grind”. Cool them and grind with water to a smooth thick paste and set aside.
   
2. Heat oil in a pan and add mustard, cumin, curry leaves and green chilies. Allow them to splutter.
   
3. Add onions and fry them till they turn golden brown.
   
4. Add tomatoes, turmeric and salt. Fry till the tomatoes turn mushy.
   
5. Add ridge gourd, fry for a min. Cover and cook for 2 to 3 mins.
   
6. Gourd releases moisture, add the ground masala, fry well for two to three minutes and add 1 cup of waterCover and cook till the gourd is soft cooked and tender.Open the lid and cook till you get the desired consistency.
   
7. Serve ridge gourd curry with rice or chapati.