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Crispy Aakhoi with perfectly spiced, protein-packed Dim Bhaji. A quick and homestyle breakfast treat!
A quintessential Bengali comfort food, Dim Bhaji is a spicy and savory scrambled egg dish. Prepared with sautéed onions, tomatoes, and green chilies in aromatic mustard oil, it's a quick, protein-packed meal perfect for any time of day, traditionally enjoyed with roti or steamed rice.
Serving size: 1 serving
A rustic and hearty Gujarati one-pot meal made from whole wheat grains, slow-cooked in a tangy yogurt-based gravy with aromatic spices. This wholesome, porridge-like dish is incredibly comforting and nutritious, perfect for a satisfying lunch or dinner.
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Crispy Aakhoi with perfectly spiced, protein-packed Dim Bhaji. A quick and homestyle breakfast treat!
This assamese dish is perfect for breakfast. With 554.87 calories and 23.22g of protein per serving, it's a low-calorie option for your meal plan.
Crack the eggs into a medium bowl. Add the salt and whisk vigorously for about 30-60 seconds until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat the mustard oil in a non-stick pan or kadai over medium heat. For authentic flavor, heat until it's just shimmering and slightly smoking, about 1-2 minutes.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the green chilies and ginger paste. Stir and cook for another minute until the raw aroma of the ginger disappears.
Stir in the chopped tomatoes, turmeric powder, and red chili powder (if using). Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy, and oil starts to separate from the masala.
Reduce the heat to low and pour the whisked eggs into the pan. Let them sit undisturbed for about 30 seconds to allow the bottom to set slightly.
Using a spatula, gently push the cooked eggs from the edges towards the center, creating large, soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still look moist and glossy.
Turn off the heat. The residual heat will finish cooking the eggs. Fold in the chopped coriander leaves and serve immediately.
Serving size: 1 serving
Prepare the Wheat
Prepare the Yogurt Masala
Make the Tempering (Vaghar)
Sauté and Add Yogurt
Pressure Cook the Aakhoi
Finish and Serve
