Tuesday, August 23, 2011

Peerkangai Muttai Poriyal/Ridge Gourd Egg Stir fry

1 Ridge gourd/Peerkangai
1 Egg
1 onion (Chopped)
3 Green chillies (Slit)
2 Strands of Curry leaves
1/2 tsp Turmeric powder
A pinch of Hing
1/2 tsp Cumin seeds
1 tbsp oil
salt to taste

  • Wash the peerkangai,  remove the skin and dice it into small pieces. Keep aside.
  • Heat oil in a wok, splutter the cumin seeds and add onion, curry leaves, green chillies and salt. Fry for 2 mins.
  • Now add diced peerkangai, turmeric powder and hing. Cover the wok and cook on medium heat for 3 more mins. Do not add any water to the vegetable as it will release some water during the cooking process.
  • Now add the egg and let it cook till it is set. Stir well to combine everything. Switch off the stove.
  • Serve it hot with plain rice and sambar or rasam.

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