Ingredients:
- 300gms pumpkin, seeds removed, cut into 1'' cubes (keep or remove skin as your prefer)
- 200gms ridge gourd, peeled and cut into 1'' pieces
- Some fenugreek seeds
- 1 large onion sliced thinly
- 2-3 dried red chillies
- 3tbsps finely chopped garlic
- 1/3 tbsp turmeric powder
- 1/2 tbsp cumin powder
- 1/2 tbsp red chilli powder
- 1 tbsp sugar or jaggery
- 3-4 tbsps mustard oil
- Salt to taste
Method:
- Heat oil in a flat pan and add the dried chillies and fenugreek seeds and fry till spluttering stops.
- Add the dried red chillies and fry for half a minute.
- Add the garlic and onions and fry till onion is soft.
- Add the powdered spices and mix well. Cook for 2-3 minutes.
- Add the pumpkin, ridge-gourd, sugar or jaggery and season with salt. Mix well.
- Fry till pumpkin and ridge gourd are cooked well over a medium heat.
- Remove from the heat and serve hot with rice or chapatis or rotis.
Ingredients:
- 6 large eggs
- 2 tsp light sou sauce
- 1 tsp finely diced ginger
- 2 tsp vegetable oil
- 2 medium red onion finely diced
- 4 cups steamed rice
- 1 tsp light soy sauce extra
- 1 cups french beans
- 1/3 cups fresh green peas
- Some fresh coriander leaves for garnishing
- Salt as per taste
Method:
- Place eggs in a bowl with soy sauce and ginger and lightly beat with a fork to combine.
- Heat oil in a hot wok until surface seems to shimmer slightly.
- Add onion and stir fry for 30 seconds.
- Pour egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.
- Add rice, salt and extra soy sauce and stir fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.
- Add the beans and peas and stir fry for 2-3 minutes or until half cooked and rice is heated through.
- Transfer rice to a platter and garnish with coriander leaves and serve hot.
