Indian Spicy Scrambled Eggs

2013-08-13
  • Yield : 2
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Indian Spicy Scrambled Eggs

 

Ingredients

  • 4 eggs (beaten)
  • 1 onion (chopped, or 4 spring onions)
  • 4 ½ garlic cloves (finely chopped)
  • 1 chili pepper (finely chopped, optional)
  • 2 tomatoes (blanched and chopped)
  • ¼ tea spoon turmeric
  • ½ tea spoon mustard seeds
  • ½ tea spoon garam masala
  • salt (salt as pertaste)

Preparation Method

  1. Fry the chopped onion, garlic past & chilli until the onions are translucent.
  2. Add mustard seeds, turmeric powder & garam masala powder & stir fry for 2-3 minutes.
  3. Add the chopped tomatoes & keep cooking, stirring regularly, until tomatoes start to break up.
  4. Pour beaten eggs into the pan, season with salt & cook, stirring constantly, until they are done.
  5. You can serve this garnished with fresh, finely chopped coriander leaves.

Note: You can use less garlic than the recipe indicates if you don’t like it that much, or even cut it out. I don’t always have chillies on hand, so I leave them out – all this means is that the eggs will be slightly less spicy, but will still taste really nice.

Indian Spicy Scrambled Eggs
 
Indian Spicy Scrambled Eggs
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • 4 eggs (beaten)
  • 1 onion (chopped, or 4 spring onions)
  • 4 ½ garlic cloves (finely chopped)
  • 1 chili pepper (finely chopped, optional)
  • 2 tomatoes (blanched and chopped)
  • ¼ tea spoon turmeric
  • ½ tea spoon mustard seeds
  • ½ tea spoon garam masala
  • salt (salt as pertaste)
  • Preparation Method
Instructions
  1. Fry the chopped onion, garlic past & chilli until the onions are translucent.
  2. Add mustard seeds, turmeric powder & garam masala powder & stir fry for 2-3 minutes.
  3. Add the chopped tomatoes & keep cooking, stirring regularly, until tomatoes start to break up.
  4. Pour beaten eggs into the pan, season with salt & cook, stirring constantly, until they are done.
  5. You can serve this garnished with fresh, finely chopped coriander leaves.
  6. Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.
Notes
You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice

Recipe Type:

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