Indian Scrambled Eggs With Onion And Tomato Khichri Unda Recipes

INDIAN SCRAMBLED EGGS WITH ONION AND TOMATOES (KHICHRI UNDA)

Steps:

• Put the oil in a large nonstick frying pan and set over medium heat.
• When hot, put in the oniona nd stir for 20 seconds.
• Add the green chile and tomato, and stir until the onion ad tomato are soft, 2-3 minutes.
• Now add cilantro, eggs, and salt and pepper to taste.
• Stir the eggs gently until they form thick, soft curds or are done to your taste. Remove from the heat and serve immediately.

AKOORI - INDIAN SCRAMBLED EGGS

Steps:

• Dice onion finely. Dice tomato into small pieces.
• Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!).
• Add ginger-garlic paste and tomato and fry for about 30 seconds.
• Add eggs and salt. Turn down heat to low. Scramble the eggs by stirring until desired consistency is achieved.
• Enjoy while hot!

INDIAN SCRAMBLED EGGS

Steps:

• melt butter.
• add chilies and onions.
• cook until almost golden.
• beat up eggs
• pour over chilies and onions
• salt and pepper.
• add curry leaf if you have it and like it
• stir until set.

AKOORI - SCRAMBLED EGGS (PARSI)

Steps:

• Beat eggs until well mixed.
• Add the milk, salt and pepper.
• Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
• Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
• Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
• Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
• Turn on to a serving plate and garnish with tomato and coriander.
• Serve with chapatis, parathas or toasted bread.
• I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.