Spicy Egg and Ridge Gourd Bhurji – Easy South Indian Scrambled Eggs Recipe

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

1. Begin by washing the ridge gourd thoroughly. Peel it if necessary, then cut it into small pieces. Set aside.
2. 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.
3. Add the chopped onion to the pan and sauté until it turns soft and translucent.
4. Now, add the cut ridge gourd to the pan. Stir well and cook for 6-8 minutes until the ridge gourd softens.
5. 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.
6. Season with salt and black pepper powder. Stir everything together to combine well.
7. 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.