November 6, 2005

Scrambled Eggs with Tomatoes

Scrampled eggs are quick and easy to make and when added with tomatoes, they are so delicious with chappaties, pooris, bread, idlis, and dosais.

Bringing ingredients together...

Scrambled eggs with tomatoes recipe

Eggs – 2
Onion – 2, medium size, finely chopped
Green chilli – 2, medium size, medium hot, finely chopped or slit at the stalk end
Tomato – 1, medium size, firm and ripe, finely chopped
Turmeric powder – ¼ teaspoon
Salt – ½ teaspoon or adjusted to taste
Coriander leaves – 1 teaspoon, finely chopped
Ginger – 1/8th teaspoon, fresh, crushed into a smooth paste
Ghee – 2 teaspoons

Method: Beat up the eggs well in a basin. Add turmeric powder, salt, and coriander leaves. Heat the ghee in a frying pan and when very hot, add onions, green chillies, and ginger. Fry till the onions turn limp and add the tomato. When the tomato juice is all absorbed, add the beaten up eggs. Stir constantly with a flat spoon over moderate heat till the eggs set and are flaky. Serve hot with poori, chappathi, bread, etc. Eggs taste better, are delicious, and are better digested only when they are hot. Enjoy!



Anonymous Anonymous said...

This is called Bhurjee in simple words


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