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Beerakaya Tomato Kura ~ Ridge gourd Tomato Curry

Print version of Beerakaya Tomato Kura ~ Ridge gourd Tomato Curry
turai tamatar sabzi
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 Recipe

Prep time: 10 min
Cook time: 40 min
Yield: 4
Main Ingredients: ridge gourd tomato


  • 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


  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.


  • 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.

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.

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By • Jun 19th, 2012 • Category: All Recipes, Andhra Recipes, Indian Curry Recipes, Indian Vegan Recipes, Recipes Vegetable Dishes

  • Krithi Karthi

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

  • Supriya

    Looks colorful and delicious.

  • Anonymous

    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?

    • Sailu | Indian Food


  • Richa

    wow, why havent i discovered you before! i love your authentic dishes. the curry looks gorgeous!
    we launched , 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!.

  • Gargi

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

  • Nirmala

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

  • Ayesha Amin

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