Ridge gourd Tomato Curry (Beerakaya Tomato Koora)

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)(Optional)

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

Preparation :

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.

* Serve warm with rice or rotis.