For the second day of bhurji recipes, I have a ridge gourd egg bhurji. Initial plan was to cook this without egg. I wasn’t sure if there would be any takers for it and threw in a couple of eggs to camouflage the ridge gourd. Husband liked it and said he would not mind eating it again.
Here, I grated ridge gourd but it can also be cut into small cubes. In fact, when growing up my mom use to make ridge gourd egg curry with chopped gourd. Since I wanted a bhurji texture, I grated the gourd in my food processor. I shall share the eggless version of this recipe very soon.
Cooking Time: 20 – 25 minutes
- 1 medium sized (330gms) Ridge Gourd, peeled and grated (1 heap cup when grated)
- 2 ½ – 3 tbsp Oil
- 1 small Onion slices or ½ cup sliced Onion
- 3 green chilies chopped
- 1 tsp. Ginger Garlic paste
- 1 tsp. Coriander Powder
- ½ tsp. Chili Powder (adjust to taste)
- ½ tsp. Salt (adjust to taste and I felt I could have added another pinch)
- Turmeric Powder pinch
- 2 Eggs
- Cilantro to garnish
- Wash and peel ridge gourd. Cut the gourd into big pieces and grate it in a food processor using a grating blade.
- Heat oil and sauté onions.
- Add green chilies, ginger garlic paste and sauté until raw smell of the ginger is gone.
- Add coriander powder, chili powder, salt, turmeric and stir.
- Add ridge gourd and sauté until the moisture evaporates. Reduce the flame and continue cooking until the ridge gourd is cooked and lightly fried.
- Break the eggs in a bowl, lightly beat and add it to ridge gourd.
- Stir immediately to scramble the eggs.
- Continuing cooking until the eggs are cooked.
- Turn of the fire, garnish with cilantro and serve with rice or roti or any Indian flat bread.
This day in 2011: Spinach Stuffed Chicken Breast