This recipe is a quick and flavorful take on scrambled eggs, inspired by my Granny's cooking. It's a perfect dish for a quick meal, combining the richness of eggs with the tanginess of tomatoes and the spice of Kashmiri red chili powder. Serve it hot with bread or roti for a satisfying experience.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Finely chop the onions and tomato.
Heat peanut oil in a pan. Add the chopped onions and tomato, then drizzle salt over them. Cook until the tomato softens.
Add Kashmiri red chili powder and turmeric powder. Sauté for a minute. Add water if needed.
Crack the eggs into the pan and mix gently. Cook for 2 minutes.
Turn off the flame and garnish with coriander leaves if desired. Serve hot with bread or roti.
Use Kashmiri red chili powder for a vibrant color and mild spice.
Add a splash of water if the mixture seems too dry while cooking.
Serve immediately for the best taste and texture.
Can I use a different type of oil?
Yes, you can use any neutral oil like vegetable or sunflower oil, but peanut oil adds a unique flavor.
Can I make this dish spicier?
You can increase the quantity of Kashmiri red chili powder or add green chilies for extra heat.
Can I skip the coriander leaves?
Yes, coriander leaves are optional, but they add a fresh flavor to the dish.
What can I serve this dish with?
This dish pairs well with bread, roti, or even plain rice.
Can I use fewer eggs?
Yes, you can adjust the number of eggs based on your preference or serving size.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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