Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry) Recipe At Home

To begin making Beerakaya Tomato Koora method, wash, scrape the outer hard skin of the ridge gourd and cut them into small cubes and keep aside.burning up cooking oil in a cooking vessel on medium flame, toss in mustard seeds and let it crackle.toss in the asafoetida dusting scented element, curry leaves and red chilli and let it splutter.Now roughly pound the garlic cloves using a pestle and mortar and toss in it to the cooking vessel and saute until the garlic turns golden.toss in the finely diced bulb veggie and saute until it turns translucent.toss in the diced tomatoes and saute well.To this toss in the red chilli, coriander, turmeric, scented element with table salt and saute until the cooking oil separates out.Now, toss in the cubed ridge gourds, combine well and let the ridge gourd prepare in its own juices for 5 moments.Once the ridge gourd is cooked, toss in the jaggery, fennel seeds and roasted fenugreek seeds dusting scented element and combine well.Let it stew for another 5 moments, once the condiment dip becomes thick switch off the flame.finish off with coriander leaves. enjoy the Beerakaya Tomato Koora method along with Phulkas or Steamed Rice with Elai Vadam for a light weekday lunch.