Recipe of Quick Hot and spicy Indian scrambled egg chutney
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Quick Hot and spicy Indian scrambled egg chutney. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Hot and spicy Indian scrambled egg chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hot and spicy Indian scrambled egg chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hot and spicy Indian scrambled egg chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hot and spicy Indian scrambled egg chutney estimated approx 15 mins.
To get started with this recipe, we have to prepare a few ingredients. You can cook Hot and spicy Indian scrambled egg chutney using 9 ingredients and 8 steps. Here is how you can achieve that.
Indians have been living in South Africa since the 1860's and have in turn developed their own unique south African Indian flavours. A tasty quick meal in South African Indian households. I've use cracked eggs instead of boiled eggs, in a delicious tomato based gravy (chutney)
Ingredients and spices that need to be Take to make Hot and spicy Indian scrambled egg chutney:
- 1 medium onion, chopped
- 8 large eggs
- 1 1/2 cup grated tomatoes
- 3 green chillies
- 1 tsp ground ginger and garlic
- 3 tsp masala or chilli powder
- 1/2 tsp turmeric (optional)
- 1 salt to taste
- 2 tbsp oil or enough to cover the bottom of a pan
Instructions to make Hot and spicy Indian scrambled egg chutney
- Heat oil in pan and sauté the chopped onion
- Then add ground ginger and garlic, as well as turmeric
- Once translucent, add the masala /chilli powder and stir to avoid sticking
- Add the grated tomatoes and sliced chillies as well as salt to taste. Let it simmer for 2-3 minutes.
- Then crack the eggs into the gravy one by one.
- After a minute or two, when the eggs just begin to turn white, stir with a large spoon and make sure to stir well so that the eggs scramble
- Keep stirring slowly until the eggs are cooked and set. You can take it off the heat sooner if you prefer your eggs more mushy and less set.
- Serve with fresh bread, rolls, or warm roti.
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