Egg and Ridge Gourd Bhurji
A delicious, nutritious, and quick dish perfect for your lunch box, Egg and Ridge Gourd Bhurji combines the goodness of eggs with the mild, refreshing taste of ridge gourd. Ideal for a simple lunch or a wholesome snack, this South Indian-style bhurji is an easy yet satisfying meal.
Cuisine: South Indian
Course: Lunch
Diet: Eggetarian
Ingredients:
- 1 Ridge Gourd
- 3 Eggs
- 1 Onion, chopped
- 1/2 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- 1/4 tsp White Urad Dal
- 1/4 tsp Black Pepper Powder
- 1 tbsp Oil
- Salt, to taste
- 6 Curry Leaves
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
- Begin by washing the ridge gourd thoroughly. Peel it if necessary, then cut it into small pieces. Set aside.
- Heat oil in a pan over medium heat. Once hot, add mustard seeds, white urad dal, and curry leaves. Let them splutter for about 15 seconds.
- Add the chopped onion to the pan and sauté until it turns soft and translucent.
- Now, add the cut ridge gourd to the pan. Stir well and cook for 6-8 minutes until the ridge gourd softens.
- Crack the eggs into the pan, and mix them thoroughly with the vegetables. Keep stirring and cook until the eggs are fully scrambled and cooked through.
- Season with salt and black pepper powder. Stir everything together to combine well.
- Garnish with a few extra curry leaves for added flavor and aroma.
Serve this flavorful Egg and Ridge Gourd Bhurji with a side of mixed vegetable sambar and rice for a complete and satisfying lunch. Enjoy!
Tip: You can also pair it with roti or paratha for a different variation of the meal.
