Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry)
Description:
Beerakaya Tomato Koora is a flavorful and aromatic Andhra-style curry made with ridge gourd (known as Beerakaya in Telugu) cooked in a spicy tomato-based gravy. This dish is a healthy, vegetarian delight that combines a mix of traditional spices and vegetables, creating a perfect balance of flavors. Ridge gourd, which is low in calories, saturated fat, and cholesterol, is known for its numerous health benefits, including aiding in weight loss and strengthening the immune system. The addition of jaggery enhances the dish with a subtle sweetness, which complements the spicy and tangy elements of the curry.
This comforting curry pairs beautifully with phulkas or steamed rice, making it an ideal choice for a light and nutritious dinner.
Cuisine: Andhra
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai), cut into cubes | 4 medium-sized |
| Onion, finely chopped | 1 large |
| Tomatoes, ripe, finely chopped | 3 |
| Garlic cloves, roughly pounded | 5 |
| Jaggery, powdered | 1 tsp |
| Red Chilli powder | 2 tsp |
| Coriander Powder (Dhania) | 2 tsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Methi Seeds (Fenugreek Seeds), roasted and powdered | 1/2 tsp |
| Fennel seeds (Saunf), powdered | 1 tsp |
| Curry leaves | 1 sprig |
| Mustard seeds (Rai/Kadugu) | 1 tsp |
| Asafoetida (hing) | A pinch |
| Coriander Leaves (Dhania), finely chopped | 5 sprigs |
| Dry Red Chilli | 1 |
| Oil | 2 tsp |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6
Instructions:
-
Prepare the Ridge Gourd:
Begin by washing the ridge gourd thoroughly. Use a vegetable peeler to scrape off the hard skin and cut it into small cubes. Set them aside. -
Tempering the Spices:
Heat 2 teaspoons of oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and let them crackle. Follow by adding a pinch of asafoetida, a sprig of curry leaves, and a dry red chilli. Allow them to splutter for a few seconds to release their aromas. -
Sautéing Garlic and Onions:
Using a pestle and mortar, roughly pound 5 garlic cloves. Add the garlic paste to the pan and sauté it until golden brown, releasing its fragrant aroma. Next, add 1 finely chopped onion and sauté until it turns soft and translucent. -
Cooking Tomatoes and Spices:
Add 3 finely chopped tomatoes to the pan and sauté them until they soften. Now, add 2 teaspoons of red chilli powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of turmeric powder. Season with salt and sauté everything together until the oil starts to separate from the masala. -
Add the Ridge Gourd:
Add the cubed ridge gourd to the pan. Mix well, ensuring that the gourd is evenly coated with the spice mixture. Let the ridge gourd cook in its own juices for about 5 minutes, stirring occasionally. -
Finishing the Curry:
After 5 minutes, add 1 teaspoon of powdered fennel seeds, 1/2 teaspoon of roasted and powdered methi seeds (fenugreek), and 1 teaspoon of jaggery powder to the pan. Stir the mixture well to combine all the flavors. Let the curry simmer for another 5 minutes until the gravy thickens to your desired consistency. -
Garnish and Serve:
Once the curry is ready, remove it from the heat and garnish with finely chopped coriander leaves. Serve the Beerakaya Tomato Koora with phulkas or steamed rice for a hearty and wholesome meal. For an added touch, serve it alongside some Elai Vadam for a traditional Andhra touch.
Serving Suggestions:
Beerakaya Tomato Koora pairs excellently with both soft phulkas (Indian flatbreads) and plain steamed rice. For an authentic Andhra experience, serve with a side of Elai Vadam (crispy, aromatic rice crackers). This dish makes for a perfect dinner option for those seeking a nutritious and flavorful vegetarian meal.
Enjoy this spicy, tangy, and subtly sweet Andhra-style ridge gourd curry as a healthy addition to your weeknight dinner rotation!
