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A classic South Indian comfort food, these fluffy scrambled eggs are spiced with green chilies, ginger, and a fragrant tempering of mustard seeds and curry leaves. Ready in just 15 minutes, it's a perfect side dish for rice.
For 4 servings
In a medium bowl, crack the eggs. Add salt and black pepper, then whisk lightly with a fork until just combined. Don't over-beat. Set aside.
Make the tempering.
Add the finely chopped onion, green chilies, and ginger to the pan. Sauté for 4-5 minutes until the onions become soft and translucent.
Scramble the eggs.
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A classic South Indian comfort food, these fluffy scrambled eggs are spiced with green chilies, ginger, and a fragrant tempering of mustard seeds and curry leaves. Ready in just 15 minutes, it's a perfect side dish for rice.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 205.88 calories per serving with 10.94g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Turn off the heat. Garnish with freshly chopped coriander leaves and serve immediately.
Omit the green chilies or use a deseeded, milder variety. You can also add a tablespoon of grated cheese at the end for a creamier texture.
Reduce the oil to 1 tablespoon and add a handful of chopped spinach along with the onions to boost the fiber and vitamin content.
Replace eggs with 300g of crumbled firm tofu. Sauté the tofu with the onions and spices for 5-6 minutes until heated through.
Use pre-chopped onions, ginger, and chilies to cut down the prep time to just a couple of minutes.