Ghee Tooria Per Eda (Parsi Style Ridge Gourd with Fried Eggs)
Cuisine: Parsi
Course: Indian Breakfast
Diet: Eggetarian
Description
Ridge gourd, known as Turai or Peerkangai, is a versatile vegetable, often overlooked for its subtle flavor. In Parsi cuisine, we elevate its delicate taste with bold spices, transforming it into a delicious dish that is both healthy and filling. The addition of fried eggs not only enriches the flavor but also boosts the protein content, making it a perfect side dish for rotis or rice. This Ghee Tooria Per Eda is a simple yet flavorful stir-fry that offers a delightful combination of textures and tastes. Its quick preparation time makes it an ideal choice for a wholesome breakfast. Pair it with a hot cup of Masala Chai for a truly satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 2 pieces |
| Whole Eggs | 6 |
| Onion (finely chopped) | 1 medium |
| Green Chillies (finely chopped) | 4 |
| Ginger (finely chopped) | ½ inch piece |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Black Pepper Powder | ½ teaspoon |
| Oil (for frying) | 1 tablespoon + 2 tablespoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2-3
Instructions
-
Frying the Eggs:
Heat 2 tablespoons of oil in a large wok or skillet over medium heat. Crack the 6 whole eggs directly into the hot oil. Season with a pinch of salt and black pepper. Stir gently to scramble the eggs, cooking until they are fully set but still soft and slightly crispy around the edges. Remove from the pan and set aside. -
Preparing the Ridge Gourd:
Lightly peel the sharp-edged skin of the ridge gourd using a vegetable peeler. Then, chop the gourd into small bite-sized pieces, discarding the ends. Set the chopped gourd aside. -
Sautéing the Base:
In the same pan, add 1 tablespoon of oil. Once the oil is hot, add the cumin seeds (jeera) and let them crackle. Add the chopped onions, ginger, and green chillies, and sauté until the onions become soft and translucent, about 3-4 minutes. -
Spices and Ridge Gourd:
Add the red chilli powder, cumin powder (jeera), and salt to the pan, stirring well to coat the onions and spices. Now, add the chopped ridge gourd and sauté, allowing the gourd to cook in its own moisture. Stir occasionally, and cook until the ridge gourd softens and is fully cooked—this should take about 5-7 minutes. There is no need to add water as the ridge gourd will release enough moisture to cook itself. -
Combining the Eggs:
Once the ridge gourd is cooked, add the scrambled fried eggs back into the pan. Gently fold the eggs into the gourd mixture, ensuring they are evenly mixed. Sprinkle garam masala powder over the top and give everything a final stir. -
Serving:
Turn off the heat and garnish the dish with fresh coriander leaves. Serve the Ghee Tooria Per Eda hot, alongside some warm rotis or rice. For a wholesome breakfast, you can pair this dish with a slice of Whole Wheat Bread with Oatmeal and Flaxseeds and a cup of Masala Chai.
Tips & Variations:
- You can add a dash of lemon juice for a slight tangy twist.
- For extra richness, you can fry the eggs in ghee instead of oil for a traditional touch.
- If you prefer a spicier dish, increase the number of green chillies or add a pinch of red chilli flakes.
Enjoy this hearty and nutritious breakfast, where the mildness of ridge gourd meets the bold flavors of traditional Parsi spices, creating a dish that is as comforting as it is flavorful.
