Eggs on Snake Gourd (Pandora par Eeda)
This traditional Parsi breakfast dish transforms simple snake gourd (pandora) into a savory delight by cooking it with aromatic spices, onions, and tomatoes. The tender, spiced vegetable base serves as a bed for eggs, which are cracked on top and steamed until the whites are set and the yolks remain rich and creamy. Served with warm rotis or crusty bread, this 'per eeda' preparation offers a perfect balance of healthy vegetables and comforting protein.
Ingredients
- 2 cups Snake gourd (Pandora) (Cleaned, scraped, and chopped into rounds or small pieces. 'Pandora' refers to snake gourd in this context.)
- 4 large Eggs (Quantity estimated for 4 servings.)
- 1 large Onion (Finely chopped. Quantity estimated.)
- 1 large Tomato (Chopped. Quantity estimated.)
- 1 teaspoon Ginger-garlic paste (Quantity estimated.)
- 2 whole Green chilies (Finely chopped. Adjust to taste.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1 teaspoon Red chili powder (Quantity estimated.)
- 1 teaspoon Coriander-cumin powder (Dhana-jeeru) (Quantity estimated.)
- 1 teaspoon Salt (Or to taste.)
- 2 tablespoons Ghee or vegetable oil (For cooking the vegetable base.)
- 2 tablespoons Fresh cilantro (Chopped, for garnish.)
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Instructions
- 1Wash the snake gourd (pandora), scrape off the thin outer skin, and chop it into small rounds or pieces. Finely chop the onions, tomatoes, and green chilies.
- 2Heat the ghee or oil in a wide skillet or pan over medium heat. Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 3Add the turmeric, red chili powder, and coriander-cumin powder. Stir well, then add the chopped tomatoes. Cook until the tomatoes soften. Add the chopped snake gourd and salt. Mix well, cover the pan, and cook on low heat until the gourd is tender (about 10-15 minutes). If the mixture is too dry, add a splash of water to prevent burning.
- 4Once the vegetable mixture is cooked, flatten it evenly in the pan. Use the back of a spoon to make 4 small indentations or hollows in the mixture. Carefully crack one egg into each hollow. Sprinkle a pinch of salt and pepper over the eggs if desired.
- 5Cover the pan with a lid and cook on very low heat for about 3-5 minutes, or until the egg whites are fully set and opaque but the yolks are still soft (or cooked to your preference). Garnish with fresh chopped cilantro and serve hot.
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