To start making Beerakaya Tomato Koora Recipe, wash, scrape the outer onerous pores and skin of the ridge gourd and reduce 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 pink 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 effectively.
To this add the pink chilli, coriander, turmeric, season with salt and saute till the oil separates out.
Now, add the cubed ridge gourds, combine effectively and let the ridge gourd prepare 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 effectively.
Let it simmer for one more 5 minutes, as soon as the gravy turns into thick swap off the flame.
Garnish with coriander leaves. Serve the Beerakaya Tomato Koora Recipe together with Phulkas or Steamed Rice with Elai Vadam for a lightweight weekday lunch.