Khageena
Equipment
- Frying Pan
- Skillet
- Bowl
- Pan
Ingredients
- 2 tablespoons Vegetable oil
- 2 Onions sliced
- 2 Tomatoes finely sliced
- 3 Green chillies de-seeded and chopped
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Ginger Paste
- 1/4 teaspoon Garlic Paste
- 6 Eggs beaten
- 1 tablespoon Butter or Ghee
- 1/2 Coriander (Cilantro) bunch, leaves only, chopped
- Salt
- Roomali (Handkerchief) Roti, to serve
Instructions
- Heat the oil in a frying pan (skillet) over medium heat, add the onions and fry for about 5-7 minutes, or until golden brown.
- Reduce the heat, add the tomatoes, chillies, ground spices, ginger and garlic pastes and stir together over low heat. Continue to cook for about 5 minutes, or until the tomatoes are softened and the liquid has evaporated.
- Beat the eggs in a bowl.
- Melt the butter or ghee in another pan over low heat. Add the beaten eggs and coriander leaves, season with salt, and reduce the heat to low.
- Cook, stirring briskly, for 3-4 minutes, or until the eggs are scrambled, but still remain moist. Add the onion and tomato mixture and stir for 1 minute until warmed through. Serve with Roti.
Video
Nutrition
Serving: 4gSodium: 216mgCalcium: 58mgVitamin C: 17mgVitamin A: 961IUSugar: 5gFiber: 3gPotassium: 331mgCholesterol: 255mgCalories: 232kcalTrans Fat: 1gSaturated Fat: 10gFat: 17gProtein: 10gCarbohydrates: 11gIron: 2mg
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