Eggs in bottle gourd gravy

Eggs in bottle gourd gravy

by Hb ~ Thursday, June 25, 2009

I must say I haven't really experimented with egg much. I mean the same old egg bhurji,french toast or the standard egg curry. That particular day there were quite a few vegetables at home. So, I thought I would add some vegetables in the egg curry. Bottle gourd looked fresh and apt. Hence, this dish happened. I liked this curry because it was different from the usual thing I make and it was nice too :)

Serves 2
Preparation time - 15-20 mins

Ingredients:
Eggs - 2-3
Bottle gourd - 150gms(nicely diced)
Onions - 1 medium
Tamarind paste - 1/2-3/4 tb spoon(adjust)
Jaggery - 3/4 tb spoon
Dhania/Coriander poowder - 1/4 spoon
jeera/Cumin powder - 1/4 tb spoon
Methi seeds - 5-6
Green chillies - 1-2
Turmeric powder - 1/4 tb spoon
chilli powder - 1/4 tb spoon
Salt - 3/4 tb spoon
Water - 1/3 cup

For seasoning/tadka:
Oil - 1 tb spoon
Mustard seeds - 1/4 spoon
Chana dal/Split gram dal - 1/2 spoon
Urad dal/ Bengal gram - 1/3 spoon
Curry leaves - 1 sprig

Coriander - for garnishing

Procedure:
1. Boil the eggs and make 3-4 vertical slits. Shallow fry them for a minute in oil.
2. Heat oil in a wok/pan. Add mustard seeds and as they start to pop, add dals and curry leaves. Add methi seeds and fry them till they turn golden brown.
3. Now add chopped onions, green chillies and fry them for 2-3 minutes. After onions turn translucent, add chilli,dhania, jeera and turmeric powders and mix.
4. Add bottle gourd pieces and mix so that all the pieces are coated with the powders evenly.
5. Now add tamarind paste and jaggery powder. Combine and add salt.
6. Now add about 1/4 cup of water and pressure cook for 1 whistle or over stove top for 7-8minutes.
7. Add the eggs and coriander,close the lid and let eggs absorb the essence for about 6-7 minutes. Meanwhile the gravy thickens and turns scrumptious.


You can replace bottle gourd with yellow cucumber/ridegourd. It would still taste good. Please share if you have more egg recipes.