Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry)
A vegetarian Andhra recipe with ridge gourd (turai/ peerkangai) - cut into cubes, onion - finely chopped, tomatoes - ripe. Ready in 25 min, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
12 steps- 1
To begin making Beerakaya Tomato Koora Recipe, wash, scrape the outer hard skin of the ridge gourd and cut them into small cubes and keep aside
ridge gourd (turai/ peerkangai) - cut into cubes(4) - 2
Heat oil in a pan on medium flame, add mustard seeds and let it crackle
methi seeds (fenugreek seeds) - roasted and powdered(1/2 teaspoon)fennel seeds (saunf) - powdered(1 teaspoon)mustard seeds(1 teaspoon) - 3
Add the asafoetida powder, curry leaves and red chilli and let it splutter
teaspoons red chilli powder(2)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)sprig curry leaves(1)asafoetida (hing) - a pinchsprig coriander (dhania) leaves - finely chopped for garnish(5)dry red chilli(1) - 4
Now roughly pound the garlic cloves using a pestle and mortar and add it to the pan and saute until the garlic turns golden
cloves garlic - roughly pounded in pester and mortar(5) - 5
Add the finely chopped onion and saute until it turns translucent
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(5) - 6
Add the chopped tomatoes and saute well
onion - finely chopped(1)tomatoes - ripe(3)sprig coriander (dhania) leaves - finely chopped for garnish(5) - 7
To this add the red chilli, coriander, turmeric, season with salt and saute until the oil separates out
teaspoons red chilli powder(2)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnish(5)dry red chilli(1)salt - to taste - 8
Now, add the cubed ridge gourds, mix well and let the ridge gourd cook in its own juices for 5 minutes
ridge gourd (turai/ peerkangai) - cut into cubes(4) - 9
Once the ridge gourd is cooked, add the jaggery, fennel seeds and roasted fenugreek seeds powder and mix well
ridge gourd (turai/ peerkangai) - cut into cubes(4)jaggery - powdered(1 teaspoon)teaspoons red chilli powder(2)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)methi seeds (fenugreek seeds) - roasted and powdered(1/2 teaspoon)fennel seeds (saunf) - powdered(1 teaspoon)mustard seeds(1 teaspoon) - 10
Let it simmer for another 5 minutes, once the gravy becomes thick switch off the flame
- 11
Garnish with coriander leaves
teaspoons coriander powder (dhania)(2)sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(5) - 12
Serve the Beerakaya Tomato Koora Recipe along with Phulkas or Steamed Rice with Elai Vadam for a light weekday lunch
Rate this recipe
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Beerakaya Tomato Koora Recipe (Andhra Style Ridge Gourd Curry)
A vegetarian Andhra recipe with ridge gourd (turai/ peerkangai) - cut into cubes, onion - finely chopped, tomatoes - ripe. Ready in 25 min, serves 4.
Curated bySuresh Naidu🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making Beerakaya Tomato Koora Recipe, wash, scrape the outer hard skin of the ridge gourd and cut them into small cubes and keep aside
ridge gourd (turai/ peerkangai) - cut into cubes(4) - 2
Heat oil in a pan on medium flame, add mustard seeds and let it crackle
methi seeds (fenugreek seeds) - roasted and powdered(1/2 teaspoon)fennel seeds (saunf) - powdered(1 teaspoon)mustard seeds(1 teaspoon) - 3
Add the asafoetida powder, curry leaves and red chilli and let it splutter
teaspoons red chilli powder(2)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)sprig curry leaves(1)asafoetida (hing) - a pinchsprig coriander (dhania) leaves - finely chopped for garnish(5)dry red chilli(1) - 4
Now roughly pound the garlic cloves using a pestle and mortar and add it to the pan and saute until the garlic turns golden
cloves garlic - roughly pounded in pester and mortar(5) - 5
Add the finely chopped onion and saute until it turns translucent
onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped for garnish(5) - 6
Add the chopped tomatoes and saute well
onion - finely chopped(1)tomatoes - ripe(3)sprig coriander (dhania) leaves - finely chopped for garnish(5) - 7
To this add the red chilli, coriander, turmeric, season with salt and saute until the oil separates out
teaspoons red chilli powder(2)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)sprig coriander (dhania) leaves - finely chopped for garnish(5)dry red chilli(1)salt - to taste - 8
Now, add the cubed ridge gourds, mix well and let the ridge gourd cook in its own juices for 5 minutes
ridge gourd (turai/ peerkangai) - cut into cubes(4) - 9
Once the ridge gourd is cooked, add the jaggery, fennel seeds and roasted fenugreek seeds powder and mix well
ridge gourd (turai/ peerkangai) - cut into cubes(4)jaggery - powdered(1 teaspoon)teaspoons red chilli powder(2)teaspoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)methi seeds (fenugreek seeds) - roasted and powdered(1/2 teaspoon)fennel seeds (saunf) - powdered(1 teaspoon)mustard seeds(1 teaspoon) - 10
Let it simmer for another 5 minutes, once the gravy becomes thick switch off the flame
- 11
Garnish with coriander leaves
teaspoons coriander powder (dhania)(2)sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped for garnish(5) - 12
Serve the Beerakaya Tomato Koora Recipe along with Phulkas or Steamed Rice with Elai Vadam for a light weekday lunch
Rate this recipe
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