Ridge gourd Egg fry | Peerkangai muttai pirattal
Ridge gourd egg fry - A simple 15 minutes stir-fry recipe, made with Ridgegourd (peerkangai/beerkaya), eggs and Indian spices.
Equipment
- Shallow cooking pan
Ingredients
- 1 medium Ridge gourd
- 2 Eggs
- 2 tbsp oil
- ½ tsp Mustard seeds
- ½ tsp Fennel seeds
- ½ cup Onion chopped
- 1 tsp Ginger garlic paste
- ¼ tsp Turmeric powder
- ½ tsp Chili powder
- 1 tsp Salt
- ¾ tsp Pepper powder
- Fresh curry leaves
Instructions
Preparation:
- Clean a medium-sized ridge gourd and peel the outer ridges and chop into small pieces.
- Chop onions and keep aside.
Recipe and Method:
- Heat 2tbsp of cooking oil and temper with 1/2 tsp each of mustard seeds and fennel seeds. Let the mustard crackle and release its flavorful oil.
- Add 1/2 cup of chopped onions or shallots and saute well for 3 to 4mins until the onions become soft and brown. Next, add a tsp of ginger garlic paste and saute well with onions until the raw smell of garlic goes off completely.
- Add in the spice powders, 1/4 tsp of turmeric powder and 1/2 tsp of red chilli powder.
- Quickly saute few seconds and add the chopped ridgegourd and mix well with the masalas. Sprinkle some water(not more than 1/4 cup). Remember ridgegourd has its own water and can be cooked quickly. Cover with a lid and cook just for 5mins in the medium setting.
- Open the lid to see perfectly cooked ridge gourd. Now make space in the pan using a spatula-like this to cook eggs. Add two or three whole eggs and cook in that space separately for few seconds. Cook the eggs by whisking to make the scramble(you can add a tsp of oil if necessary).
- When the eggs are 3/4th done, mix with the ridge gourd on the other side of the pan. The moisture and oil from the vegetable cook the eggs further.
- Add a tsp of salt and 3/4 tsp of freshly ground black pepper powder. Mix well. Also, throw in some fresh curry leaves. Each piece of the ridge gourd will stick/coat with egg and the curry will be a nicely blended sabji.
- Switch off and serve with rotis, dosa, and rice.
Video
Notes
Tips:
1) Use young non-bitter Ridgegourd. Take off only the ridges and seeds if not young and keep some of the peel along with the flesh.
2) Scale-up the measurements for double or triple quantities exactly. You can use more than 2 eggs for one ridgegourd as per your preference. Just adjust the spices especially salt and pepper accordingly.
3) Mustard gives a nutty spice taste to the stirfry. You can skip mustard and use only fennel or cumin seeds if you wish.
1) Use young non-bitter Ridgegourd. Take off only the ridges and seeds if not young and keep some of the peel along with the flesh.
2) Scale-up the measurements for double or triple quantities exactly. You can use more than 2 eggs for one ridgegourd as per your preference. Just adjust the spices especially salt and pepper accordingly.
3) Mustard gives a nutty spice taste to the stirfry. You can skip mustard and use only fennel or cumin seeds if you wish.
Nutrition
Calories: 200kcal
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