BEERAKAYA TOMATO KURA (BEERAKAYA BAJJI)(RIDGE GOURD IN TOMATO GRAVY)

Beerakaya tomato kura or Beerakaya pulusu kura or beera kaya bajji (turai and tomater ki sabji). Ridge gourd ----- 4 no.
Tomato ----- 5-6 medium
Onion ----- 1 medium
Green chilies --- 4
Garlic ---- 5 cloves crushed
Oil ---- 1 tab sp
Mustard seeds --- 1/2 tea sp
Urad dal ---- 1 tea sp
Dry red chilies --- 2 broken
Cumin seeds ---- 1/2 tea sp
A few curry leaves
Salt to taste
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1 tea sp
Tamarind ---- 2 inch piece
METHOD:----
Peel the outer hard skin of ridge gourd and chop them in to small pieces. Peel the skin of the onion and chop in to small pieces.
Wash and chop tomato in to very small pieces and cut green chili each 2 pieces. and take all these vegetables in to a sauce pan add salt, Turmeric powder, redchilli poweder, tamarind piece and cook till vegetables are nicely cooked and make sure there is no water left in the vegetables(because ridge gourd and tomato have lot of water content ). Cook in a low flame it will take 20 - 25 min.
So this gravy should look like a chutney, then remove from the heat and mash lightly with potato masher to combine the flavor s.
Now heat oil in a pan and add mustard seeds let them popup then add crushed garlic, urad dal let them fry till light red color then add dry red chilies,cumin seeds,and curry leaves and fry for a sec. then add this to ridge gourd and tomato mixture mix well.
Serve hot with rice and potato curry with coconut masala or with roti
enjoy your meal.
This is my entry for FALL IN LOVE WITH FOOD event at SANGHI'S FOOD DELIGHTS This month -- TOMATO