Peerkangai Muttai Poriyal is an easy delicious poriyal prepared with peerkangai and egg. This is a great way to make your kids eat this veggie. Not only this, it is popular among us but also in China and Vietnam. It is referred as Luffa by Chinese. In Vietnam, Peerkangai is a common ingredient in soups and stir-fried dishes. They are quite lower in saturated fats as well as calories, hence, there is no limitation to your taste buds. Ridge gourd is recognised for conditioning defense mechanisms and hence acts a protector.
Prepare Egg And Ridge Gourd Burji with healthy ridge gourd and egg and enjoy it with hot steamed rice and Mixed vegetable sambar.
If you like this recipe, you can also try other Bhurji recipes such as
Cuisine: South Indian Recipes
Course: Lunch
Diet: Eggetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 25 M
Total in 35 M
To begin making the Egg And Ridge Gourd Burji, wash and clean the ridge gourd. Remove the outer skin and chop them into small pieces. Set it aside.
Heat oil in a kadai. Add mustard seeds, urad dhal and curry leaves.
Once mustard seeds clutter, add onion and cook until they become transparent.
Add ridge gourd and cook for about 6-8 minutes over medium heat. No need to water as the vegetable leaves water.
Add eggs and stir well. Cook until the eggs are cooked and blended well with the vegetable.
Add required amount of salt and pepper according to your spice level. Garnish with curry leaves and it is ready to be served.
Prepare Egg And Ridge Gourd Burji with healthy ridge gourd and egg and enjoy it with hot steamed rice and Mixed vegetable sambar.