Egg And Ridge Gourd Burji – Peerkangai Muttai Poriyal Recipe
Description:
Egg And Ridge Gourd Burji, also known as Peerkangai Muttai Poriyal, is a delicious South Indian stir-fry that combines the goodness of ridge gourd (turai or peerkangai) and eggs. This nutritious dish is perfect for those looking to introduce this often underrated vegetable into their meals, making it a great option for picky eaters, especially kids. Ridge gourd, known for its mild flavor and tender texture, is low in calories and saturated fats, and is widely appreciated for its health benefits, including boosting immunity. In addition to being a popular dish in South India, ridge gourd is used in various forms across China, where it’s called Luffa, and in Vietnam, where it is commonly used in soups and stir-fries. This recipe is an easy, tasty, and health-packed way to enjoy the benefits of both ridge gourd and eggs, making it a great addition to any lunch or dinner.
Cuisine:
South Indian
Course:
Lunch
Diet:
Eggetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Ridge Gourd (Turai/ Peerkangai) | 1 medium-sized |
| Whole Eggs | 3 eggs |
| Onion | 1 medium-sized, finely chopped |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1/4 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Black Pepper Powder | 1/4 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
| Curry Leaves | 6 leaves |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Instructions
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Prepare the Ridge Gourd: Start by washing the ridge gourd thoroughly to remove any dirt. Peel off the outer skin, then chop the gourd into small, bite-sized pieces. Set them aside.
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Temper the Spices: Heat a tablespoon of oil in a kadai or large pan over medium heat. Once the oil is hot, add mustard seeds, white urad dal, and curry leaves. Let the mustard seeds crackle and the urad dal turn slightly golden.
-
Cook the Onion: Add the finely chopped onion to the pan and sauté until it becomes soft and translucent, about 3-4 minutes.
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Add the Ridge Gourd: Now, add the chopped ridge gourd to the pan. Stir well and cook for about 6-8 minutes. The ridge gourd will release some water, so there’s no need to add additional water. Continue cooking until the gourd softens and becomes tender.
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Scramble the Eggs: Crack the three whole eggs directly into the pan with the ridge gourd mixture. Stir well to scramble the eggs and mix them thoroughly with the vegetable. Cook until the eggs are fully scrambled and cooked through.
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Season the Dish: Add salt and black pepper powder to taste. Adjust the seasoning according to your preference, and give the mixture a final stir.
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Garnish and Serve: Garnish the Peerkangai Muttai Poriyal with a few more fresh curry leaves. The dish is now ready to serve!
Serving Suggestions:
Egg And Ridge Gourd Burji pairs wonderfully with hot steamed rice and a side of mixed vegetable sambar, making it a complete and satisfying South Indian meal. You can also enjoy it with chapati or as a filling for a wrap.
Health Benefits:
Ridge gourd, or Peerkangai, is a powerhouse of nutrients, including vitamins A and C, and antioxidants that promote skin health and boost the immune system. It is also rich in water content, helping in hydration and digestion. The addition of eggs provides a good source of protein, making this dish a well-rounded, healthy option. The low calorie and fat content make this recipe ideal for those looking to maintain a balanced diet while enjoying flavorful meals.
Conclusion:
Egg And Ridge Gourd Burji – Peerkangai Muttai Poriyal is an easy-to-make, wholesome dish that combines the nutritional goodness of ridge gourd and eggs. With its simple ingredients and quick preparation, it’s perfect for a nutritious lunch or dinner. This South Indian recipe not only satisfies your taste buds but also supports your health, making it a delightful addition to your culinary repertoire. Enjoy the burst of flavors in every bite!
