Ridge gourd is known as Peerkangai in Tamil and Turai in Hindi. It is a very healthy vegetable packed with fibre, vitamins and minerals. It is very good for people with digestion problems and it helps to control the sugar levels.

Ridge gourd egg curry is cooked with dhal and coconut milk, egg and is traditionally prepared in my hometown. Though the combination may sounds little different, the taste is amazing. Try it once and im sure that you will always want to prepare ridge gourd in this way.

INGREDIENTS:

1 cup ridge gourd (skin removed & cut into cubes)

¼ cup chana dhal

2 eggs

½ cup pearl onions (shallots) cut into two

4 to 5 green chilies

1½ cup 2nd extract coconut mik

1 cup 1st extract coconut milk

2½ tablespoons cumin – fennel powder

¼ teaspoon turmeric powder

½ teaspoon red chilly powder

Few curry leaves

Salt to taste

Oil required

INSTRUCTIONS:

Wash and pressure cook the chana dhal till it is soft. Set aside.

In a kadai, heat 2 tablespoons of oil. Then add in shallots, green chilies, curry leaves and saute till the onion turns translucent. Add in ridge gourd and saute for a min.

Add the 2nd extract coconut milk, cumin fennel powder, turmeric powder, red chilly powder and salt. Close the pan and cook it in medium flame till it comes to single boil.

Add the cooked chana dhal and cook it for 2 min.

Keep the flame low, add in the 1st extract coconut milk and mix well.

Brake the shell and drop the egg into the curry. Do not drop the eggs near by near. Leave some space between two.

Do not mix the curry, after dropping the eggs. Close the pan and cook the eggs for 2 to 3 min in completley low flame.

Switch off the flame and serve the curry with hot rice.