Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry)

Step 1: 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

Step 2: Heat oil in a pan on medium flame, add mustard seeds and let it crackle

Step 3: Add the asafoetida powder, curry leaves and red chilli and let it splutter

Step 4: Now roughly pound the garlic cloves using a pestle and mortar and add it to the pan and saute until the garlic turns golden

Step 5: Add the finely chopped onion and saute until it turns translucent

Step 6: Add the chopped tomatoes and saute well

Step 7: To this add the red chilli, coriander, turmeric, season with salt and saute until the oil separates out

Step 8: Now, add the cubed ridge gourds, mix well and let the ridge gourd cook in its own juices for 5 minutes

Step 9: Once the ridge gourd is cooked, add the jaggery, fennel seeds and roasted fenugreek seeds powder and mix well

Step 10: Let it simmer for another 5 minutes, once the gravy becomes thick switch off the flame

Step 11: Garnish with coriander leaves

Step 12: Serve the Beerakaya Tomato Koora Recipe along with Phulkas or Steamed Rice with Elai Vadam for a light weekday lunch