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.

Ingredients:

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

Method:

• 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