Eggs on Spiny Gourd (Kantola Par Eeda)

Name: Eggs on Spiny Gourd (Kantola Par Eeda)
Ingredients: 1/2 pound Spiny Gourd (Kantola) (Choose medium-sized gourds that are neither too tender nor too seedy. Quantity estimated based on onion ratio.); 1/2 pound Onions (Originally '0.5 seer'. Converted to approx 1/2 lb (225g).); 1/2 cup Ghee (Originally '0.5 seer' (approx 1 cup). Reduced slightly for modern preference, though traditional Parsi recipes use generous amounts.); 2 tablespoons Salt (Originally '3 tolas' (approx 35g). Used primarily for drawing out moisture.); 4 whole Eggs

This traditional Parsi dish, known as Kantola Par Eeda, transforms the seasonal spiny gourd into a rich and savory main course. Thinly sliced gourds are salted to remove bitterness, then slow-cooked with caramelized onions in ghee until tender and aromatic. The dish is finished by steaming eggs directly on top of the vegetable base, creating a comforting meal with a delightful contrast of textures.

Ingredients

1/2 pound Spiny Gourd (Kantola) (Choose medium-sized gourds that are neither too tender nor too seedy. Quantity estimated based on onion ratio.)
1/2 pound Onions (Originally '0.5 seer'. Converted to approx 1/2 lb (225g).)
1/2 cup Ghee (Originally '0.5 seer' (approx 1 cup). Reduced slightly for modern preference, though traditional Parsi recipes use generous amounts.)
2 tablespoons Salt (Originally '3 tolas' (approx 35g). Used primarily for drawing out moisture.)
4 whole Eggs

Instructions

1Wash the spiny gourds (kantola) thoroughly and wipe them completely dry with a cloth. They must be bone dry. Slice them very thinly, similar to potato wafers (chips).
2Mix the sliced gourds with the salt in a bowl. Let them sit for 30 minutes to draw out moisture. After resting, squeeze the slices firmly to remove as much water as possible. Discard the extracted liquid.
3Peel the onions and slice them finely (like vermicelli). In a large heavy-bottomed pan or skillet (originally a tin-coated kadhai), heat the ghee over low heat. Add the sliced onions and the squeezed spiny gourds. Cook slowly, stirring occasionally. The goal is to fry them until they are soft and tender, not crispy or hard. Ensure no water is introduced to the pan during cooking, as this will make the gourds taste bitter.
4Once the vegetable mixture is soft and cooked through, level the surface with a spoon. Make 4 small indentations in the mixture and crack an egg into each. Cover the pan and cook on low heat until the egg whites are set and the yolks are cooked to your preference.