Beerakaya Tomato Kura ~ Ridge gourd Tomato Curry


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Beerakaya Tomato Kura

Beerakaya aka ridge gourd is a favorite vegetable of mine. Most often I make a milk based ridge gourd dish, Beerakaya Paalu Posina Kura, which makes for a delectable side with both rice and rotis or beerakaya kootu or ridge gourd pachadi.

Today, its a Beerakaya Tomato Kura, an everyday Andhra style vegetarian curry, simple to make and tasty. Do not omit the jaggery and saunf (aniseed) because they both give this curry a savory yet sweet flavor. Ridge gourd tomato curry goes best with rotis but tastes equally good with rice.

beerakai tomato kura
Ridge gourd Tomato Curry

Beerakaya Tomato Kura ~ Ridge gourd Tomato Curry

  • Prep time:
  • Cook time:
  • Serves: 4

Main Ingredients:

  1. ridge gourd
  2. tomato

Ingredients

  • Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces (use tender ridge gourd)
  • Tomatoes - 2, finely chopped
  • Onion - 1, finely chopped
  • Green chilies - 2, slit length wise
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 1/4 tsp
  • Methi powder - small pinch (roasted fenugreek powder)
  • Saunf powder - large pinch, (aniseed)
  • Jaggery - 1/2 tsp (or sugar)
  • Coriander leaves - 1 tbsp, finely chopped
  • Poppu/Tadka/Tempering:
  • Mustard seeds - 1/2 tsp
  • Garlic cloves - 5, lightly crushed
  • Curry leaves - 1 sprig
  • Cooking oil - 1 tbsp

Method

  1. Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.
  2. Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.
  3. Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
  4. Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
  5. Cook on medium flame till it reaches curry consistency. Once done, remove onto a serving bowl and garnish with chopped coriander leaves.
  6. Serve warm with rice or rotis.

Tips

  • Towards the end of the cooking process, you can add a pinch of garam masala as a variation to the above curry recipe.
  • If you do not have roasted methi powder, you omit it OR add 1/4 tsp of kasuri methi (dried fenugreek leaves) when sauteing the onions.

By

Published:


Beerakaya Tomato Kura, an Andhra style vegetarian curry that is simple and quick to make. Ridge gourd tomato curry goes well with rice and rotis.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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10 Responses

  1. Krithi Karthi says:

    This is what we are planning to make for dinner today to go with chapathis.. Will try your version sometime.. thanks for sharing!

  2. Supriya says:

    Looks colorful and delicious.

  3. Anonymous says:

    The color is stunning. I love tomatoes and this is a perfect recipe – simple, comforting and delicious. Will this be good if partnered with chapati?

  4. Richa says:

    wow, why havent i discovered you before! i love your authentic dishes. the curry looks gorgeous!
    we launched http://www.veganchutney.com/ , a photo gallery for Indian Vegan food. Please do drop by to submit your indian and vegan recipes like this kura. It is difficult to find recipes on a special diet, so i am hoping this gallery will help a few. Thanks!.

  5. Gargi says:

    When do you add salt and jaggery? Looks like you forgot to put in the method

  6. Nirmala says:

    I prepared beerakaya tomato curry yesterday and it tasted so delicious. Thanks for the recipe.

  7. Ayesha Amin says:

    This was just amazing…easy to cook, comforting and great taste! Real soul food…thanks for sharing :)

  8. roweena says:

    Good healthy dish. In the end, when the curry thickens, add a quarter glass of whole milk to even out the extra spiciness and impart a rich creamy flavor. Also you can add finely sliced potatoes along with the ridge gourd. The ridge gourd alone kind of shrinks during the entire cooking process.

  9. Moogly says:

    I’ve been making this curry regularly for at least a year, since I first found it. I absolutely love the flavor of the aniseed with the vegetables as well as the spiciness! My husband is also a big fan of this dish. We love to eat it with rice and yogurt. And it’s so easy for me to make, too. Thanks for sharing such a great recipe!

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