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A simple, comforting Assamese curry featuring tender ridge gourd and soft scrambled eggs. This light and flavorful dish is a staple in Assamese homes and comes together quickly, perfect for a weeknight meal with steamed rice.
For 4 servings
Prepare the vegetables. Wash, peel the ridges of the gourd, and chop it into 1-inch pieces. Finely chop the onion and slit the green chilies.
Sauté the aromatics and spices. Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking. Add the chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Add the ginger and garlic paste and cook for another minute until the raw smell disappears. Stir in the turmeric powder and cumin powder and cook for 30 seconds.
Cook the ridge gourd. Add the chopped ridge gourd and salt to the pan. Mix everything well. Pour in 1 cup of water, bring it to a simmer. Cover the pan and cook for 10-12 minutes, or until the ridge gourd is tender but not mushy.
Add the eggs to the curry. Once the gourd is cooked, reduce the heat to low. Crack the eggs one by one directly into the simmering curry. Let them sit for about 30 seconds, then gently stir to break the yolks and scramble them into the gravy. Cook for another 2-3 minutes until the eggs are fully cooked and integrated into the curry.
Garnish and serve the curry. Stir in the slit green chilies and chopped coriander leaves. Serve hot with steamed rice.
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A simple, comforting Assamese curry featuring tender ridge gourd and soft scrambled eggs. This light and flavorful dish is a staple in Assamese homes and comes together quickly, perfect for a weeknight meal with steamed rice.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 450.36 calories per serving with 15.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Omit the eggs and add 100g of crumbled paneer or a cup of boiled potatoes towards the end for a vegetarian version.
To save time, cook the ridge gourd in a pressure cooker for 1 whistle on high heat. Release the pressure, then add the eggs and simmer.
Reduce the mustard oil to 1 tablespoon and add more ridge gourd for a lower-calorie, higher-fiber dish.