Beerakaya pottu with egg

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 4 - peeled ridge gourd
  • 10 - green chillies
  • 3 - onions
  • 4 - eggs
  • 6 - curry leaves
  • 1/2 tbsp - coriander powder
  • 1/4 tbsp - ginger-garlic paste
  • 1/2 bunch - coriander leaves
  • 1 pinch - turmeric powder
  • Salt and oil as required

How to Make Beerakaya pottu with egg

  • Grind onions and green chillies into a fine paste and keep aside.
  • Grind the peeled ridge gourd into a coarse paste and keep aside.
  • In a frying pan, heat 4 tbsp of oil, then add onion and green chilli paste and fry till it is golden brown in colour.
  • Add turmeric powder and ginger-garlic paste and saute for 2 minutes.
  • Now add the rest of the ingredients and salt and cook for 8 minutes till the raw smell disappears.
  • Add 4 eggs and cook on a slow flame without disturbing the eggs.
  • After 5 minutes, turn the eggs over to the other side and sprinkle coriander powder.
  • Saute for 2 minutes and turn off the flame.
  • Garnish with fresh coriander leaves.