Beerakaya Tomato Kura (Ridge Gourd Tomato Curry)

Heat a tbsp of Oil in a pan; add and splutter ½ tsp of Mustard seeds. Add 3 cloves of crushed Garlic and few Curry Leaves and saute for a few seconds. Add a finely chopped Onion, 2-3 slit Green Chilies and saute for 4 minutes. Add a pinch of Turmeric Powder, 2-3 peeled and diced medium Ridge Gourds; cover cook on low heat for 14 minutes. Add a tsp of Red Chili Powder, ¼ tsp of Coriander Powder, a large pinch of Fennel Seeds Powder and a pinch of roasted Methi Powder/Kasuri Methi; cook for 2 minutes. Add 2 medium finely chopped Tomatoes and cook for 5 minutes. Cover cook for 5 minutes, add a small cup of Water, ½  tsp of Sugar/Jaggery, Salt to taste and  ¼ tsp of Garam Masala Powder. Cover cook on medium heat till it reaches curry consistency and remove from heat. Garnish with chopped coriander leaves and serve warm with rice or rotis.