Recipes from an Indian kitchen with a focus on Andhra cuisine
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Monday, May 7, 2018
Beerakaya Tomato Curry
Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Green chilies - 1, slit length wise
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1 tsp
Coriander leaves - 1 tbsp, finely chopped
Mustard seeds - 1/2 tsp
Garlic cloves - 1, lightly crushed
Curry leaves - 1 sprig
Cooking oil - 1 tbsp
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.
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.
Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
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.
Cook on medium flame till it reaches curry consistency. \njkgarnish with chopped coriander leaves.
Serve warm with rice or rotis.
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