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A quick and spicy egg scramble loaded with sautéed onions, tomatoes, and a kick of green chili. This popular Indian street-style dish, despite its quirky name, is a savory delight perfect for breakfast or a light meal with toast or pav.
For 2 servings
In a medium bowl, crack the 4 eggs. Add a pinch of salt and whisk vigorously until the yolks and whites are completely blended and slightly frothy. Set aside.
Heat 2 tbsp of vegetable oil in a non-stick skillet or pan over medium heat. Once the oil is shimmering, add the finely chopped onion and green chilies. Sauté for 3-4 minutes until the onions soften and become translucent.
Add 1 tsp of ginger-garlic paste and cook for about 1 minute, stirring constantly, until the raw aroma disappears.
Stir in the finely chopped tomato, 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, and the remaining salt. Cook for 4-5 minutes, mashing the tomatoes with your spatula, until they break down and the oil begins to separate from the masala.
Reduce the heat to low and pour the whisked eggs into the pan. Let them cook undisturbed for about 30 seconds until the edges begin to set.
Using a spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this process for 2-3 minutes until the eggs are softly scrambled and just set. Avoid overcooking to keep them moist.
Turn off the heat. Sprinkle 1/4 tsp of garam masala and 2 tbsp of chopped fresh coriander leaves over the eggs. Gently fold them in.
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A quick and spicy egg scramble loaded with sautéed onions, tomatoes, and a kick of green chili. This popular Indian street-style dish, despite its quirky name, is a savory delight perfect for breakfast or a light meal with toast or pav.
This indian recipe takes 20 minutes to prepare and yields 2 servings. At 326.57 calories per serving with 14.87g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or light_lunch.
Serve the Australian Fry immediately, hot with buttered pav (bread rolls), toast, or fresh rotis.
Add 1/4 cup of grated cheddar or Amul cheese in the last 30 seconds of cooking and gently fold it in until just melted.
Sauté 1/2 cup of sliced mushrooms and 1/4 cup of chopped bell peppers along with the onions for added vegetables and flavor.
Cook the eggs for a shorter duration to keep them very soft and runny. Garnish with extra coriander and finely chopped spring onions.
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair, growth, and overall body function.
This dish is packed with nutrients. Eggs provide Vitamin D, B12, and selenium, while tomatoes offer Vitamin C and lycopene, a powerful antioxidant.
The combination of protein and healthy fats provides a sustained release of energy, making it an ideal breakfast or brunch to keep you full and energized.
The name is a bit of a mystery and a classic example of Mumbai street food nomenclature. It has no direct connection to Australia. One popular theory is that it was created at a specific Irani cafe or street stall and the unique name simply stuck and became famous.
Yes, it can be a healthy dish. It's rich in protein from the eggs, which is essential for muscle health and satiety. The vegetables provide vitamins and fiber. To make it healthier, you can reduce the amount of oil used and serve it with whole-wheat bread or roti.
One serving of Australian Fry (approximately 225g) contains around 280-320 calories, depending on the amount of oil used. This does not include the calories from bread or pav served alongside it.
While the original recipe is egg-based, you can create a vegan version by replacing the eggs with crumbled firm tofu. Sauté the masala as directed, then add the crumbled tofu and cook until heated through, mimicking the texture of scrambled eggs.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat or in the microwave in 30-second intervals until warmed through. Be careful not to overcook during reheating, as it can make the eggs rubbery.
Traditionally, it is served with soft, fluffy pav (Indian bread rolls), which are often toasted with butter. However, it also pairs wonderfully with sliced white or brown toast, or Indian flatbreads like roti or chapati.