Bitter gourd with eggs

Bitter gourd with eggs

By
From
My Feast
Serves
4
Photographer
Chris Chen

The bitter gourd, prized for its health qualities, is made into an omelette here. After salting, a lot of the bitterness is removed but make sure not to overcook it so that its medicinal value remains intact.

Ingredients

Quantity Ingredient
225g bitter ground, (see glossary)
500ml water
1 tablespoon salt
1 spring onion
80ml vegetable oil
garlic, minced
2 onions, thinly sliced
3 small tomatoes, chopped
2 small green chillies, chopped
3 large eggs, lightly beaten

Method

  1. Trim away the pointed ends of the gourd and halve lengthways. Remove the pale seeds with a spoon and discard. Cut each half into 5 mm thick slices on the diagonal.
  2. Place the water in a large bowl, dissolve the salt and add the gourd. Set aside for 2 hours. Drain the gourd and rinse under running water. Drain again and pat dry.
  3. Cut the spring onion into 5 cm lengths, then cut each section lengthways into thin strips. Set aside.
  4. Heat the oil in a large frying pan over medium heat. When hot, add the garlic and cook until lightly golden. Add the onion and cook for 2 minutes. Add the tomato and chilli and cook for 2 minutes.
  5. Add the gourd, reduce the heat to medium and cook, stirring occasionally, for 3 minutes or until the gourd is tender.
  6. Stir in the beaten eggs, season with salt and cook as you would scrambled eggs until it is the consistency you like. Remove from the heat, add the spring onion and serve.
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