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A quick and flavorful Maharashtrian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. Perfect for a hearty breakfast or a quick weeknight meal, best enjoyed with soft pav or roti.
For 4 servings
Heat oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until soft and translucent. Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy. Stir in the turmeric powder, red chili powder, and salt. Cook for 1-2 minutes until the oil starts to separate from the masala.
Lower the heat and crack all 8 eggs directly into the pan over the masala. Let them sit for about 30 seconds, then start scrambling gently with a spatula, mixing them with the masala. Continue to cook, stirring frequently, for 3-4 minutes until the eggs are cooked to your desired consistency, ensuring they remain soft.
Turn off the heat. Stir in the garam masala and most of the chopped coriander leaves. Garnish with the remaining coriander and serve immediately.
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A quick and flavorful Maharashtrian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. Perfect for a hearty breakfast or a quick weeknight meal, best enjoyed with soft pav or roti.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 293.58 calories per serving with 14.76g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or snack.
Replace eggs with 400g of crumbled firm tofu. Sauté the tofu with the masala for 5-7 minutes until it's heated through and well combined.
Omit the onion and ginger-garlic paste. Use finely chopped cabbage or grated raw banana instead of onion and add a pinch of asafoetida (hing) to the hot oil.
Skip the green chilies and reduce the red chili powder to 1/4 tsp. You can also add a tablespoon of tomato ketchup for a slightly sweet and tangy flavor kids love.
Increase the number of eggs to 12 or add 1/2 cup of crumbled paneer (cottage cheese) along with the eggs during the last minute of cooking.