To start making Beerakaya Tomato Koora Recipe, wash, scrape the outer laborious pores and skin of the ridge gourd and lower them into small cubes and maintain apart.
Warmth oil in a pan on medium flame, add mustard seeds and let it crackle.
Add the asafoetida powder, curry leaves and crimson chilli and let it splutter.
Now roughly pound the garlic cloves utilizing a pestle and mortar and add it to the pan and saute till the garlic turns golden.
Add the finely chopped onion and saute till it turns translucent.
Add the chopped tomatoes and saute nicely.
To this add the crimson chilli, coriander, turmeric, season with salt and saute till the oil separates out.
Now, add the cubed ridge gourds, combine nicely and let the ridge gourd cook dinner in its personal juices for five minutes.
As soon as the ridge gourd is cooked, add the jaggery, fennel seeds and roasted fenugreek seeds powder and blend nicely.
Let it simmer for one more 5 minutes, as soon as the gravy turns into thick change off the flame.
Garnish with coriander leaves. Serve the Beerakaya Tomato Koora Recipe together with Phulkas or Steamed Rice with Elai Vadam for a light-weight weekday lunch.