Hello, What did you do last Saturday? Saturday and Sundays are meant for family time. A perfect weekend starts with a South Indian breakfast on Saturday morning and ends with North Indian dinner on Sunday night. Oohhh…… Pongal with vengaya sambar, Idli with kara chutney ! Yummy, isn’t it.
But some Saturdays goes off in front of your system like last Saturday. Poor me, isn’t it? We had deployment release for the whole day; as a result, the entire day was spent in conference calls, validations checks, and status updates. While my heart was thinking about delicious typical weekend food, my mind has to work ! That’s how this whole IT Industry works!
On such days, I usually prefer 30 minutes quick meal like Peerkangai Muttai Poriyal. Ahem, I could sense your feel! Yes! I too wondered Ridge gourd and egg together until I tried this Poriyal. Once tasted, then you will feel sorry for your own. And it can be prepared in a few minutes. Fortunately or unfortunately I had peerkangai in my basket. That’s it! Lunch plan is made. Hot white rice with Ridgegourd Egg burji.
If you leave, I can ramble for the entire day, hence, let me stop my story here and now to the recipe
Peerkangai Muttai Poriyal is an easy delicious poriyal prepared with Peerkangai and Egg. This is a great way to make your kids eat this veggie. Not only, it is popular among us but also in China and Vietnam! It is referred as Luffa by Chinese. In Vietnam, Peerkangai is a common ingredient in soups and stir-fried dishes. They are quite lower in saturated fats as well as calories, hence, there is no limitation to your taste buds. Ridge gourd is recognized for conditioning defense mechanisms and hence acts a protector. Prepare poriyal with healthy ridge gourd and egg and enjoy with hot rice!
Ingredients:
- 1 medium sized Peerkangai/Ridge Gourd
- 3 eggs
- 1 medium sized onion
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dhal
- ¼ pepper
- 1 tablespoon oil
- Salt as required
- Curry leaves
Method:
- Wash and clean the ridge gourd. Remove the outer skin and chop them into small pieces. Set aside
- Heat oil in a kadai. Add mustard seeds, urad dhal and curry leaves.
- Once mustard seeds clutter, add onion and cook until they become transparent
- Add ridge gourd and cook for about 6-8 minutes over medium heat.
- No need to water as the vegetable leaves the water.
- Add eggs and stir well.
- Cook until the eggs are cooked and blended well with the vegetable.
- Add required an amount of salt and pepper according to your spice level.
- Garnish with curry leaves and enjoy with steamed rice.
Newbie pitfalls:
- Don’t add water as the vegetable leaves water
- Keep stirring once egg is added to avoid sticking to the pan
- You can add red chili powder in case if you are not used to pepper.
Next time, when you want a quick fix sabzi for your lunch, try this yummy egg burji. Don’t forget to let me know about your experience.
