Peechinga /Ridge Gourd is one such vegetable which is still not used by many in Kerala although its abundantly available in the market. I still remember the day when I got this veggie from a near by shop and M told me that its used as body scrub/ loofah 🙁 and we ended up in a tiff and not using the veggie . 😛 So, basically this veggie was not liked by none at my in- laws place. :-/ My amma make it at least once in a week stating its a vegetable with the goodness of cucumber and its many other benefits 😛 So I couldnt completely avoid this veggie!
Slowly after a year Ridge gourd made its way into my kitchen in various forms 😀 I researched a lot about this veggie and found its not this one which is widely used a scrub 😛 and tadaaaa Ridge gourd re-entered my kitchen 😉 and this is one of the recipe that i often make with Ridge gourd besides curry and a simple mezhukupuratti.
Few things to remember if you are buying Ridge gourd for the first time
- try to buy small /medium and tender ridge gourd, as bigger ones will be sturdy and stiff
- If using small/medium peel off the skin and use without removing the inside portion
- But if using bigger ones, I recommend to use by discarding the skin as well as the inside porition
- Drizzle a couple of tablespoon of water while making stir fry with ridge gourd and nothing more than that , as the vegetable itself will ooze out water.
Ridge Gourd-Egg Stir fry
- Ridge gourd : 2 medium, cleaned and chopped
- onion :1 small chopped
- green chillies : 2 slit
- egg : 2 , beaten well with little salt
- water :2 -3tbsp
- curry leaves : 1 spring
- coconut oil :2 tbsp+ additional* refer notes
- heat a pan/vessel , add coconut oil. Once hot add chopped onions and green chillies saute well until the onions start to brown a bit in medium/low flame
- Add the chopped ridge gourd and sprinkle 1-2 tbsp of water , add some salt to taste as well
- Cover the pan/ vessel with a lid and bring down the heat to low.
- Keeping checking in between to see if ridge gourd oozing water,if not add additional few tbsp of water.
- Let the gourd cook well and all the water is dried let it remain in low flame for few more minutes, add 1 tsp of oil if you feel the gourd is too dry,( it will shrink in size yet remain tender , also add curry leaves at this stage.
Now you have to choices in the following step, you can choose any as per your preference.
- Either you can pour the beaten egg into the same pan by keeping the cooked gourd to a side of the pan and scramble well to as you do for scrambled eggs,and slowly combine it with the gourd and let it make a dry stir fry , add 1tsp more of oil if required .salt check ,add if required.
- Or the second option is to scramble the eggs separately in another pan by adding little oil and add it to the cooked and gourd and finally mixing these two and saute for 4-5 minutes.
Both ways it would taste same , as the first method is quite more easy and use less vessels 😉 and I recommend the second method for beginners in cooking 🙂 as the first method slightly requires practice and patience 😉
Also for the second method, while scrambling the eggs ,switch off the cooked gourd to avoid further drying of the veggie.
- you might require additional few tsps of oil besides using for scrambling , so keep adding only if you feel its necessary .
- also saute/stirfry in low flame to get the real taste.
- Keep an eye on the ridge gourd ,if it doesnt ooze out any water add 1/4 cup of water to cook it.( This mostly happens if you are using big gourd)
- For any mezhukupuratti to get its taste, it has to be in low flame for at least 5 minutes.
- Be generous in using coconut oil 😉 replacing it with any other oil would never give the taste of mezhukupuratti’s in Kerala 😀
- You can add tomatoes, if you wish .If using add it after sauteing onions, and let it also saute well.