### TranslatedIngredients: 2 Ridge Gourd (Turai/ Peerkangai),6 Whole Eggs,1 Onion - finely chopped,4 Green Chillies - finely chopped,1/2 inch Ginger - finely chopped,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,1/2 teaspoon Black pepper powder,1 tablespoon Sunflower Oil - + 2 tablespoon oil,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Parsi Recipes ### Course: Indian Breakfast ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Ghee Tooria Per Eda Recipe, heat 2 tablespoon oil in a wok. Break 6 eggs into hot oil. Sprinkle some salt and pepper powder. Mix well and saute until eggs are cooked and slightly crisped. Remove from the wok and keep aside.Lightly peel the sharp edged skin on ridge gourd. Chop the gourd into small pieces.Into the same pan add 1 tablespoon oil. Add cumin seeds and lit it crackle. Once the seeds have crackled add onions, ginger and green chilies and saute until onions turns pink and soft.Once done add the red chilli powder and cumin powder and mix well.Add ridge gourd and sauté. Cook until the ridge gourd is fully cooked. It takes very less time to cook and you don’t need to add any water for the vegetable to get cooked. The gourd releases it’s own moisture and cooks in it.Once the gourd is fully cooked, add the fried eggs and give it a mix. Add garam masala and mix and turn off the heat. Garnish with fresh coriander leaves and serve Ghee Tooria Per Eda Recipe hot.Serve Ghee Tooria Per Eda for your breakfast along with a slice of  Whole Wheat Bread Recipe With Oatmeal And Flaxseeds and a hot cup of Masala Chai.
