Beerakaya Tomato Kura (Ridge Gourd Tomato Curry)

Ingredients

• 2.5 Ridge gourd (Use 2 to 3 medium tender ridge gourds; peel and chop into small pieces.)
• 2 Tomatoes (Finely chopped.)
• 1 Onion (Finely chopped.)
• 2 Green chilies (Slit lengthwise.)
• 0.25 tsp Turmeric powder
• 1 tsp Red chili powder
• 0.25 tsp Coriander powder
• Methi powder (A small pinch of roasted fenugreek powder; optional, or use 1/4 tsp kasuri methi as noted by the author.)
• Saunf powder (A large pinch of aniseed powder.)
• 0.5 tsp Jaggery (Or use sugar.)
• 1 tbsp Coriander leaves (Finely chopped, for garnish.)
• 0.5 tsp Mustard seeds (For tempering.)
• 5 Garlic cloves (Lightly crushed; for tempering.)
• 1 sprig Curry leaves (For tempering.)
• 1 tbsp Cooking oil (For tempering and cooking.)
• Water (A small cup, added with the salt, jaggery, and garam masala.)
• Salt (As needed.)
• Garam masala powder (Added with the water; quantity not specified. The author also describes it as an optional variation.)

Steps

1. 1

   Heat the cooking oil in a cooking vessel over medium heat. Add the mustard seeds and allow them to splutter.

2. 2

   Add the lightly crushed garlic and curry leaves, then sauté for a few seconds until fragrant.

3. 3

   Add the chopped onion and slit green chilies. Sauté for 4 minutes.

4. 4

   Add the turmeric powder and chopped ridge gourd. Cook over low to medium heat for 4 minutes.

5. 5

   Cover the vessel and cook for 10 minutes.

6. 6

   Add the red chili powder, coriander powder, saunf powder, and roasted methi powder. Cook for 2 minutes.

7. 7

   Add the chopped tomatoes and cook uncovered for 5 minutes.

8. 8

   Cover and cook for another 5 minutes.

9. 9

   Add a small cup of water, salt, jaggery, and garam masala powder. Cover the vessel.

10. 10

    Cook over medium heat until the curry reaches a curry-like consistency.

11. 11

    Transfer the curry to a serving bowl and garnish with the chopped coriander leaves.

12. 12

    Serve warm with rice or rotis.

Notes

The author emphasizes not omitting the jaggery and saunf, which provide the curry's savory-sweet flavor. If roasted methi powder is unavailable, omit it or add 1/4 tsp kasuri methi while sautéing the onions. The source does not specify the exact amount of water, salt, or garam masala; add them according to taste and desired consistency.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• South Indian
• stovetop
• curry