The badam-beerakaaya combination is a new recipe that I have come up with the beerakaaaya harvest. This recipe really concentrates the flavor and brings out the sweetness of both beerakaaya and badam. Dice the beerakaaya, saute and add ground badam paste. Simple vegetable curry with some protein profile, badam-beerakaaya makes a delicious filler for chapatis or pav-wiches on low appetite days.
(for 2 or 4, for 2 to 1 meal)
3 beerakaaya – fresh and firm, about arm length each
3 tablespoons - badam butter paste (ground almonds)
4 green chillies – finely chopped
1/4 teaspoon – turmeric
1/2 teaspoon -salt or to taste
For curry leaf talimpu:
1 tablespoon, peanut oil, 1 sprig of fresh cury leaves, pinch each-cumin and mustard seeds
Peel the beerakaaya ridges. Wash and dice beerakaya to bite-sized pieces.
In a big pan over medium heat, heat peanut oil until hot and do the curry leaf talimpu. Add curry leaves, cumin and mustard seeds. Saute to fragrance, stirring frequently.
Add beerakaaya and chilli pieces. Cover and cook on medium heat. After about ten minutes, remove the lid and stir in ground almonds, turmeric and salt. Mix well and cook for another five minutes or until the beerakaya juices have reduced and sweetened with almond paste.
Serve badam-beerakaaya kura warm with chapati, bread or rice and dal for a tasty meal.
Badam-Beerakaaya Kura with Chapati ~ For Meal Today
For Homemade almond paste:
Soak 8 almonds in water for about an hour. Drain the water and peel the almond skins. In a mixer or mortar, take almonds, add a pinch of salt and grind to smooth paste.