250 gms ridge gourd, peeled and chopped
4 boiled eggs, make 3 slits along the sides
1 large onion, finely chopped
1/2 tablespoon oil
1/2 teaspoonmustard seeds
1/2 teaspoon cumin seeds
2 dry red chillis, de-seed and tear
2-3 green chillis, slit length wise
4-5 garlic flakes, slightly crushed
12-15 fresh curry leaves
big pinch turmeric pwd
salt to taste
3/4 cup low-fat milk
Kodi Guddu Beerakaaya Kura Preparation Method:
Select good ridge gourd or beerakayalu and peel off the skin, wash them thoroughly and chop them into pieces. Take three or four eggs and boil them in water. In the meanwhile take a pan and heat some oil in it. Takeout the boiled eggs and remove the shell and make small slits on three or four sides. Now roast these eggs in the pan, add some turmeric to these eggs and roast.
Now add more oil to the same pan and add mustard seeds and fry them, fry cumin seeds in this till they become brown in color. Take few garlic cloves and crush them and add these to the oil and add dried red chillies, some curry leaves and green chillies. Mix thoroughly. Take some onions and add them to this and add the chopped ridge gourd pieces and mix them well.
Let the whole mixture cook for ten minutes and stir at regular intervals. Once the water gets evaporated, then add salt and cook it for five minutes and then add some milk to this. During this increase the flame and let the gravy be consistent. After cooking for ten minutes add the eggs and lower the flame. After five minutes turn off the flame and serve hot. This tastes good with rotis or rice.