Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry) by Archana’s Kitchen

  • To begin making Beerakaya Tomato Koora Recipe, wash, scrape the outer hard skin of the ridge gourd and cut them into small cubes and keep aside.

  • Heat oil in a pan on medium flame, add mustard seeds and let it crackle.

  • Add the asafoetida powder, curry leaves and red chilli and let it splutter.

  • Now roughly pound the garlic cloves using a pestle and mortar and add it to the pan and saute until the garlic turns golden.

  • Add the finely chopped onion and saute until it turns translucent.

  • Add the chopped tomatoes and saute well.

  • To this add the red chilli, coriander, turmeric, season with salt and saute until the oil separates out.

  • Now, add the cubed ridge gourds, mix well and let the ridge gourd cook in its own juices for 5 minutes.

  • Once the ridge gourd is cooked, add the jaggery, fennel seeds and roasted fenugreek seeds powder and mix well.

  • Let it simmer for another 5 minutes, once the gravy becomes thick switch off the flame.

  • Garnish with coriander leaves. Serve the Beerakaya Tomato Koora Recipe along with Phulkas or Steamed Rice with Elai Vadam for a light weekday lunch.

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    Author: DelhiStyle

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