Ridge gourd egg fry - A simple 15 minutes stir-fry recipe, made with Ridgegourd (peerkangai/beerkaya), eggs and Indian spices.
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.