Indian Scrambled Eggs With Onion and Tomatoes (Khichri Unda) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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From Madhur Jaffrey's World Vegetarian. One of the simplest scrambled egg recipes in India. Usually eaten with buttered toast. Ingredients:
3 tablespoons peanut oil or 3 tablespoons canola oil or 3 tablespoons olive oil |
2 tablespoons onions, finely chopped |
1 fresh hot green chili pepper, finely chopped |
1 small tomato, finely chopped |
2 tablespoons fresh cilantro, finely chopped |
8 eggs, lightly beaten |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Put the oil in a large nonstick frying pan and set over medium heat.
2. When hot, put in the oniona nd stir for 20 seconds.
3. Add the green chile and tomato, and stir until the onion ad tomato are soft, 2-3 minutes.
4. Now add cilantro, eggs, and salt and pepper to taste.
5. Stir the eggs gently until they form thick, soft curds or are done to your taste. Remove from the heat and serve immediately.
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