Beerakaya Tomato Curry

Ingredients:

Tender Ridge gourd - 2 to 3, peeled and chopped into small pieces
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 (optional, or Kasuri Methi)
Saunf powder - large pinch, (aniseed)
Jaggery - 1/2 tsp (or sugar)
Coriander leaves - 1 tbsp, finely chopped
Poppu/Tadka:
Mustard seeds - 1/2 tsp
Garlic cloves - 5, lightly crushed
Curry leaves - 1 sprig
Cooking oil - 1 tbsp

Directions:

Heat oil, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute.
Add the chopped onions, green chilies and saute. Add turmeric powder and chopped ridge gourd and cook on medium flame.
Place lid and cook. Add red chili powder, coriander powder. saunf powder and roasted methi powder. Add the chopped tomatoes and cook without lid. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
Cook on medium flame till it reaches curry consistency. Garnish with chopped coriander leaves.

 

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