2021-07-31 - A good first try. I used dry chilli flakes because I didn't have the green chilli. Ben thinks he prefers it with toast vs. rice (ate it with toast, not rice), because of texture.
2021-10-02 - It's a good, simple, flavorful dish.
2021- 10-09 - So quick and surprisingly good. Eating with bread is definitely better than with rice. Oh, and fresh tomato is a must.
1 Tbsp mild cooking oil
1/2 tsp brown mustard seeds
1 medium onion, chopped finely
1 1/2 -inch piece ginger, peeled and finely chopped
1 small green bird's eye chili, finely sliced OR a pinch of red pepper flakes
1 large tomato, chopped
1/8 tsp turmeric
4 large eggs, lightly beaten
Small handful fresh cilantro, to garnish
Salt and pepper, to taste
1 Tbsp mild cooking oil
1/2 tsp brown mustard seeds
1 medium onion, chopped finely
1 1/2 -inch piece ginger, peeled and finely chopped
1 small green bird's eye chili, finely sliced OR a pinch of red pepper flakes
1 large tomato, chopped
1/8 tsp turmeric
4 large eggs, lightly beaten
Small handful fresh cilantro, to garnish
Salt and pepper, to taste
- Heat the oil in a skillet and add the mustard seeds. When the seeds start to pop, add the onion. Sauté until softened.
- Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric. Cook together until the tomato is just beginning to break down. Turn down the heat to medium-low.
- Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.
- Season to taste with salt and pepper and serve.
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