Baked eggs on spicy snake gourd curry
Spicy Indian Flavored baked side dish for steamed rice. Snake gourd is sauteed with flavors of Indian spices and then baked with egg and masala powders.
A new twist to the usual snakegourd porial/upperi/thoran with egg on the top which is half boiled and the flavor of sprinkled sambar masala on the top of the dish is the highlight.
Baked Pudalangai Muttai podimas/ Baked Snake gourd Egg curry/Baked side dish
Servings: 4 Servings
- 1 Small to medium sized snake gourd chopped finely
- 1 small sized Onion chopped finely
To grind (Masala powder)
- 1 tsp Corriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1 tsp Channa dal
- 2 Red chillies
- Oil for brushing the dish
- 1 tsp gram flour
- 1 egg
- 1/2 tsp sambar powder
- corrinader leaves chopped for garnishing
- Heat oil in a kadai, put in chopped onions and saute until it turns brown. Now add the chopped snakegourd and saute well.
- Meanwhile, grind all the spices given under "to grind" section to a coarse powder.
- Add the ground Masala powder to the snakegourd and mix well. add salt and water required for the vegetable to cook. close and cook for 5-10 minutes until the vegetable is cooked.
- Meanwhile, grease the baking bowl with oil, sprinkle gram flour on it and keep it ready.
- Once the snakegourd is cooked and all the water in it is gone, layer it on the top of gram flour in the baking dish.
- Break an egg on top the dish and sprinkle sambar powder/chilli powder on the top.
- Bake for 5-10 mins in oven or until the egg on the top is more than half boiled.
- Serve as such in the dish with chopped corriander leaves sprinkled on top or Mix it well and serve.
If you do not want to bake, then follow these instructions: Once Vegetable is cooked and "before" all the water is gone, break an egg on top and sprinkle sambar powder/chilly powder and leave it for 5-10 min until done. In that case, make sure you don't burn the dish. Cook it in simmer and sprinkle water to the sides if required.