Beerakaya Tomato Koora Recipe: Andhra Style Ridge Gourd Curry

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Beerakaya Tomato Koora Recipe: Andhra Style Ridge Gourd Curry

 

    1. To make the Beerakaya Tomato Koora Recipe, first, wash the ridge gourd, take away its outer arduous pores and skin, reduce it into small items, and hold it apart.
    2. Heat oil in a pan over medium warmth, add mustard seeds, and allow them to crackle.
    3. Add asafoetida powder, curry leaves, and crimson chilies to it, and let it crackle.
    4. Now grind the garlic cloves coarsely utilizing a pestle and mortar, add them to the pan, and fry until the garlic turns golden.
    5. Add a finely chopped onion to it and fry it until it turns into clear.
    6. Add chopped tomatoes and sauté effectively.
    7. Add crimson chili, coriander, turmeric, and salt to it and fry until the oil separates.
    8. Now add chopped ridge gourd items to it, combine effectively, and let the ridge gourd prepare dinner in its juice for five minutes.
    9. When the ridge gourd is cooked, add jaggery, fennel, and roasted fenugreek seed powder to it and blend effectively.
    10. Let it prepare dinner for an additional 5 minutes. When the gravy thickens, flip off the flame.
    11. Garnish with coriander leaves. Serve the Birakaya Tomato Koora recipe with polkas, steamed rice, and cardamom vadam for a light-weight lunch.

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