A vibrant and spicy take on classic scrambled eggs. Fresh cilantro, mint, green chilies, and coconut create a fragrant Goan green masala, making this a uniquely flavorful and quick breakfast. Perfect with Goan poi or pav.
Prep10 min
Cook10 min
Servings2
Serving size: 1 serving
424cal
22gprotein
15gcarbs
31g
Ingredients
1 cup Coriander Leaves (Tightly packed)
0.25 cup Mint Leaves (Packed)
3 tbsp Fresh Grated Coconut (Can use frozen, thawed)
A quick and delicious Indian breakfast or snack! Crispy toast topped with a savory semolina and vegetable mixture, pan-fried to golden perfection. Ready in under 30 minutes and a guaranteed hit with everyone.
About Goan Green Masala Scrambled Eggs with Suji Toast
Aromatic Goan Green Masala Scrambled Eggs with toast – a protein-packed, energy-giving breakfast!
This goan dish is perfect for snack. With 855.8199999999999 calories and 33.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
Water
(For grinding the masala)
6 pcs Large Eggs
1 pcs Red Onion (Medium, finely chopped)
1 pcs Tomato (Small, finely chopped)
2 tbsp Coconut Oil
0.75 tsp Salt (Adjust to taste)
0.25 tsp Black Pepper Powder (Freshly ground)
Instructions
1
Prepare the Green Masala Paste
In a small blender or grinder, combine the coriander leaves, mint leaves, grated coconut, green chillies, ginger, garlic, cumin seeds, and turmeric powder.
Add the lime juice and 2 tablespoons of water.
Blend for 1-2 minutes until you achieve a smooth, vibrant green paste. If the mixture is too thick, add another tablespoon of water to help it blend. Scrape down the sides as needed. Set aside.
2
Sauté Aromatics
Heat the coconut oil in a non-stick skillet or pan over medium heat.
Once the oil is shimmering, add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3
Cook the Masala
Add the prepared green masala paste to the pan with the onions.
Stir-fry for 2-3 minutes until the paste becomes fragrant and the raw smell of ginger and garlic disappears. You may see the oil start to separate slightly from the masala.
Add the chopped tomato and cook for another 2 minutes, stirring until the tomatoes soften and integrate into the masala.
4
Scramble the Eggs
In a separate bowl, crack the eggs. Add the salt and freshly ground black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
Reduce the heat to medium-low. Pour the whisked eggs into the pan over the cooked masala.
Allow the eggs to cook undisturbed for about 30-45 seconds, until the edges begin to set.
Using a silicone spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds. Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are cooked to your liking but still moist.
5
Garnish and Serve
Remove the pan from the heat immediately to prevent overcooking.
Garnish with a few extra fresh coriander leaves if desired.
Serve hot with traditional Goan poi, pav, or your favorite toasted bread.
432cal
12gprotein
65gcarbs
13gfat
Ingredients
1 cup Rava (Fine semolina works best for a smooth texture)
8 slice Bread Slices (Whole wheat or brown bread recommended)
0.5 cup Curd (Plain, slightly sour yogurt)
1 medium Onion (Finely chopped)
1 medium Tomato (Deseeded and finely chopped)
0.5 medium Capsicum (Finely chopped)
2 whole Green Chili (Finely chopped, adjust to your spice preference)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Flakes (Optional, for extra heat)
0.125 tsp Hing (A small pinch of asafoetida)
0.75 tsp Salt (Adjust to taste)
3 tbsp Ghee (For frying, can be substituted with oil)
0.25 cup Water (As needed to adjust batter consistency)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine 1 cup of rava, 1/2 cup of curd, and 1/4 cup of water. Mix well to form a thick paste without lumps.
Add the finely chopped onion, deseeded tomato, capsicum, green chilies, grated ginger, and coriander leaves to the bowl.
Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili flakes (if using), a pinch of hing, and 3/4 tsp salt. Mix everything until well combined.
2
Rest the Batter (15 minutes)
Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the rava to absorb moisture and swell, ensuring a perfect, non-grainy texture.
3
Apply Batter to Bread
After resting, check the batter's consistency. It should be a thick, spreadable paste. If it seems too thick, add 1-2 tablespoons of water to adjust.
Take a bread slice and spread a generous, even layer of the suji mixture on one side, covering it completely from edge to edge.
Heat a non-stick tawa or frying pan over medium-low heat. Add about 1 tsp of ghee and let it melt.
Carefully place the bread slice on the pan, batter-side down. Press gently with a spatula.
Cook for 3-4 minutes until the suji topping is golden brown and crispy. Low heat is key to cooking the rava through without burning the bread.
Drizzle a little ghee on the top side of the bread, then flip. Cook the other side for 1-2 minutes until golden and toasted.
5
Serve Hot
Remove the toast from the pan and place it on a wire rack to maintain crispiness. Repeat the process for all remaining bread slices, adding ghee as needed.
Cut the toasts diagonally and serve immediately with tomato ketchup, mint chutney, or a hot cup of chai.
