Clearcals

Serving Size 1 Small Cup (100 g)
Calories92.9 kcal
Carbs3.8 g (15.1 kcal)
Protein4.6 g (18.6 kcal)
Fats6.6 g (59.2 kcal)

Beerakaya Egg Kura recipe

Name: Beerakaya Egg Kura
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 200 Grams of Ridge gourd; 5 Grams of Chillies green - all varieties; 10 Grams of Curry leaves; 5 Grams of Garlic big clove; 50 Grams of Onion small; 1 Tea Spoon of Cumin seeds; 1 Tea Spoon of Turmeric powder; 100 Grams of Whole egg raw; 1 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 1 Tea Spoon of Coriander powder

Beerakaya Egg Kura is a good source of vitamin B5, folate, vitamin E, beta carotene, and an excellent source of biotin, selenium, and vitamin D. HINT: Eat this curry in moderation as it contains high cholesterol.

Cooking time: 15 minutes

Serves: 4 persons

Ingredients

Ridge gourd

200 Grams

Chillies green - all varieties

5 Grams

Curry leaves

10 Grams

Garlic big clove

5 Grams

Onion small

50 Grams

Cumin seeds

1 Tea Spoon

Turmeric powder

1 Tea Spoon

Whole egg raw

100 Grams

Rice bran oil

1 Table Spoon

Salt

1 Tea Spoon

Coriander powder

1 Tea Spoon

Instructions

Wash and peel ridgegourd

Wash the ridge gourd thoroughly, peel it and chop it into fine pieces.

Add the seasonings

Heat oil in a pan and add cumin seeds, let them splutter for a minute. Add onion, garlic, green chilies, curry leaves and fry them until the onions become soft.

Add ridgegourd

Now add ridge gourd, turmeric powder, salt and mix well, cover the lid and cook until the ridge gourd becomes soft and tender.

Add eggs

Then break the eggs in the same pan, mix well to break the egg yolks, and keep mixing until the raw smell goes out from the eggs.

Serve hot

Finally, add coriander powder and mix well and fry 2 more mins, then switch off the flame. Serve hot with rotis or rice.

Nutrition Label