

Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
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Aromatic Guddu Vepudu with bread slices – a protein-packed, energy-giving meal, quick to make!

A fiery and aromatic South Indian egg stir-fry from Andhra Pradesh. Hard-boiled eggs are tossed in a spicy onion masala, making it a perfect quick side dish for rice and sambar.
Serving size: 2 eggs

A quick and savory Indian breakfast where bread slices are coated in a spiced chickpea flour batter with vegetables and pan-fried until golden. Perfect with ketchup or chutney for a delicious start to the day.
Serving size: 2 pieces


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Aromatic Guddu Vepudu with bread slices – a protein-packed, energy-giving meal, quick to make!
This andhra dish is perfect for snack. With 689.1 calories and 29.57g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Transfer the eggs to an ice bath to cool, then peel them. Make a few shallow, lengthwise slits on each egg to help them absorb the masala. Set aside.
Sauté the Onions: Heat oil in a wide, heavy-bottomed pan over medium heat. Add the mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant. Add the finely sliced onions and a pinch of salt. Cook, stirring frequently, for 8-10 minutes until the onions are deeply golden brown. This caramelization is key to the dish's flavor.
Cook the Masala: Add the ginger-garlic paste to the pan and sauté for 1-2 minutes until the raw aroma disappears. Reduce the heat to low, then add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 1 minute until the spices are fragrant, being careful not to burn them.
Fry the Eggs: Add the slit hard-boiled eggs to the pan along with the remaining salt. Gently toss to coat the eggs thoroughly with the onion masala. Continue to cook on low-medium heat for 4-5 minutes, stirring occasionally, allowing the masala to roast and cling to the eggs.
Garnish and Serve: Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the egg fry. Give it a final gentle mix. Let it rest for 5 minutes before serving hot with steamed rice, sambar, rasam, or roti.
Prepare the Batter
Coat the Bread
Pan-Fry the Toast
Repeat and Serve