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Ridge Gourd, Egg and Coconut Stir Fry

Name: Ridge Gourd, Egg and Coconut Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 medium-sized Ridge gourd, scraped or peeled ( 300 gms after dicing); 3 Tbsp Coconut oil; 1/2 tsp Mustard seeds; 1 large Red onion, finely chopped; 3 Tbsp Green and red chillies, sliced; 1-2 sprigs Curry leaves; 2 Large Eggs; 1/4 tsp Turmeric powder; 1/4 cup Grated coconut; To taste Salt

Ridge Gourd, Egg and Coconut Stir Fry

A quick scrambled egg and ridge gourd recipe. A great side for rice or roti.

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Peechinga Mutta Thoran

Ingredients:

Ridge gourd, scraped or peeled ( 300 gms after dicing)		1 medium-sized
Coconut oil		3 Tbsp
Mustard seeds		1/2 tsp
Red onion, finely chopped		1 large
Green and red chillies, sliced		3 Tbsp
Curry leaves		1-2 sprigs
Eggs		2 Large
Turmeric powder		1/4 tsp
Grated coconut		1/4 cup
Salt		To taste

peechinga mutta thoran ridge gourd

Method:

Scrape or peel the skin off the ridge gourd. Although the skin does not need to be peeled, I prefer to peel it for this particular recipe. If you are scraping the skin, just remove the ridges and any tough bits on the skin.
Remove any seeds from more ripe gourds. Dice and set aside. The weight after dicing is approximately 300 gms.
Heat coconut oil in a heavy-based wok.
Add the mustard seeds and wait for them to stop popping.
Add the chopped onion, green chilli and curry leaves.
Saute for one minute till onions are softened on medium heat.
Add the diced gourd and toss till everything is mixed well.
Reduce heat. Cover and cook on low for 7 minutes. Open and stir occasionally. Water will be released from the gourd. Cook till most of the water evaporates.
After 7 minutes, add one egg first, wait for it to set lightly, and then scramble till just set enough but not too dry. Then, add the next egg and repeat.
Next add turmeric powder and grated coconut as well as a little salt to taste (Don’t add too much now, we can add more to taste once the ridge gourd has cooked down further).
Stir well and cover. Cook on medium heat, opening to stir occasionally, till the excess moisture in the gourd evaporates and it is tender. Taste on the gourd to check doneness. Add more salt if needed. Once the water is gone, and the gourd is tender, it is ready.