Beerakaya Tomato Koora- Ridge Gourd Tomato Curry

Beerakaya aka Ridge gourd is a favorite vegetable in Andhara Cuisine. We make different varieties of curries and chutneys with it. I will try to post different curries with it each tastes very different depending on how its made. Just talking about it is making my mouth water. My grand mother use to make this very simple curry with tomatoes which goes well with roti or plain rice.  My ammama use to make a lot of boiled vegetable curries, of all this was the one I was happy to eat specially this tomato version.

Preparation time -  20 minutes

Serving - 4

Ingredients

2 medium Beerakaya cut in to medium pieces
1 medium Tomato chopped
1 Tsp Channa Dal
1/2 Tsp Urad Dal
1/2 Tsp mustard seeds

1/4 Tsp turmeric Powder
1/2 Tsp salt

1/4 Tsp red chili powder or to taste

1 tsp Oil or Ghee
4-5 Curry Leaves

Procedure

1. Peel and cut the Beerakaya in to medium size pieces. Eat a piece and make sure its not bitter. Sometimes Ridge gourd is bitter we cant use that to make curry.
2. Heat the oil or ghee in a pan.
3. Add the Channa dal, Urad dal, mustard seeds and wait till it splutters. 
4. Then add the curry leaves, cut Beerakaya, chopped tomatoes, turmeric, chili powder and salt. Stir fry without covering on medium flame for 2 minutes. 
5. Cover it with a lid and cook for 10-12 minutes. Open and stir every 2 minutes.
6. The Beerkaya should be cooked but not completely mushy.
7. Transfer to a dish and eat with hot rice and some ghee.