Thursday, August 29, 2013

Peerkangai muttai poriyal / Ridge gourd egg stir fry


Peerkangai muttai poriyal

Ingredients (serves for 2)


Peerkangai (refer the quantity in the method section)
big onion - 1/2 or shallots - 6-8
egg - 1
cumin seeds - 1  1/2 tsp
pepper powder - 1/4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
salt - as needed
green chilies - 2
oil - 2 tsp


Method:


  • wash ridge gourd and peel off the sharp edges of the skin. Slit lengthwise and take out the flesh inside.
  • chop the outer part to small pieces and set aside . (yields around two cups. 1 cup size = 150 ml)
  • cut onions and green chilies
  • heat a vessel with oil and add mustard seeds, urad dal and cumin seeds
  • saute it for a minute and add onion, green chilies
  • fry till the onion becomes transparent
  • add egg and saute till the egg gets cooked and the raw smell goes off

  • add salt and chopped ridge gourd and cook it for 4 - 5 mins. 
  • add pepper powder and switch off the flame once the vegetable gets completely cooked.
  • this goes well with karivepillai kuzhambu , sambhar , puli kuzhambu etc.,


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Ridge gourd egg stir fry

1 comment :

  1. Looks good :) I'll try.. thanks for posting :)

    ReplyDelete

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