Tuesday, March 26, 2013

Ridgegourd egg curry/peerkangai muttai Poriyal

Ridgegourd egg curry/peerkangai muttai Poriyal

Ridgegourd /Peerkangai is cooked in a tempered onion tomato base and scrambled up with egg to make a great tasting side Ridgegourd curry.


ridge gourd             -2 (400 g approx.)
egg                          -2
oil                            -2tsp
 onion                      -1 small size
tomato                     -1
mustard seeds          -1/4 tsp
urad dhal                  -1/2 tsp
cumin seeds              -1/4 tsp
ginger garlic paste    -1 tsp
turmeric                    -1/8 tsp
salt                            - to taste
chili powder             -1 /2-1 tsp
cilantro                     -to garnish

Preparation time:15 min
Cooking time     :25 min


  • Wash, peel  and cut the ridge gourd/ peerkangai into small cubes.
  • In a bowl beat 2 eggs and keep it aside

  • In a pan heat oil and temper with mustard seeds, urad dhal and cumin seeds.
  • Add ginger garlic paste and turmeric to it.
  • When the raw flavor goes off add onions and fry until transparent.

  • Follow it with chopped tomatoes.

  • Once the tomatoes gets cooked add desired salt and chili powder.

  • Add the chopped ridge gourd/peerkangai to it  mix well and cover it with a lid.

  • When the ridge gourd is 75% done pour the beaten egg into it and keep stirring it.

  • Once egg and ridge gourd gets cooked well garnish with cilantro

  • Serve as a side with Rice.

Serves 2-4

No comments:

Post a Comment

Food and Beyond Fans,Receive all updates via Facebook. Just Click the Like Button Below...