Tofu - Mutter

Ingredients
Tofu  -   1 no. (i used extra firm tofu)
Frozen Peas -  1/2  cup
Onion  - 2 medium
Tomato - 2
Ginger-garlic paste - 1 tsp
Red Chilli powder  1 1/2  tsp
Rosemary  -  1/4 tsp
Kasoori Methi (Dry fenugreek leaves) - 1 tsp
Cardamom powder  -  1/4 tsp
Oil to saute
Salt to taste
Cilantro (optional)

Preparation
--> Prepare tofu by draining away excess water from tofu.  (Please refer to #7).
Meanwhile :
--> 1) wash frozen peas and set them aside.
--> Chop onions, tomatoes.
--> Now your tofu should be ready without excess water.
--> Chop tofu into cubes and saute them first with oil enough for saute. Set sauteed tofu aside.

Sauteed Tofu

--> In the same pan, saute chopped onions until slightly tender - add ginger-garlic paste, add salt.
--> Add kasoori methi, rosemary, cardamom powder.
--> Let the mixture cool down and blend it to coarse gravy.
--> Pour the gravy in pan, add peas from step (1), add red chilli powder, add sauteed tofu; Stir altogether and cook for few minutes on slow flame.
--> Finally garnish with cilantro and serve it hot (don't forget to switch off the flame ;) ).
This curry blends well with rotis, but as am lazy, i just serve with white rice!

Aloo Methi curry (Potato - Fenugreek leaves)

This is the quickest version that i make.
Ingredients
Potatoes  -  4 no.
Fenugreek leaves (Methi) - 1 big bunch
Onions  -  2
Ginger garlic paste - 1 tsp
Tomatoes - 3 medium
Green chillies - 2 thai
Red Chilli powder -  1/2 tsp
Salt to taste
Oil to saute
Amchur powder - 1 tsp
Garam masala - 1/2  tsp (more/less to ur taste. i use little amt just for the flavour)
Mint  -  few leaves
Cilantro (optional)

Preparation
--> Boil potatoes, let them cool down; peel and chop each potato to 4-6 pieces;  set them aside.
--> Take oil to saute; Add chopped onions - until they turn slightly tender, add salt, add ginger-garlic paste, add green chillies.
--> Add chopped fenugreek bunch; saute until crisp (Some like to use only leaves, but i chop along the stem. since i will saute it until crisp, we don't feel the bitterness)
--> Add chopped tomato and cook until well done. Let the whole curry cool down.
--> Blend the curry.
Tip :  For thick texture, you can add couple of boiled potato pieces while blending.
--> Take the gravy out of blender to pan. Let it cook on slim flame. Now its time to add powdered masalas.
--> Add boiled and chopped potatoes; amchur powder, garam masala, red chilli powder, mint and cilantro.
--> Let the entire gravy cook for 5 minutes on dim flame. Switch off the flame and serve it hot with rotis/rice.

Broccoli - Bell pepper stir fry

Tried this interesting combination and turned out good!
Ingredients 
Broccoli  -  2 florets
Red Bell pepper - 2
Onion - 1 medium
Oil to saute
Salt to taste
Red Chilli powder to spice
Corriander powder (optional) - 1 tsp
Cilantro for garnish

Preparation
--> Take oil to saute; put tempering.
--> Add chopped bell pepper, cook until slightly tender.
--> Add chopped broccoli, stir together, cook until almost done.
--> Now, add thinly chopped onions and cook until well done (If we add onions at beginning, they will burnt by the time we are done cook bell pepper and broccoli - so we are adding onions as last step).
--> Finally add red chilli powder, corriander powder and cilantro to garnish.

Cabbage Stir-fry

Ingredients 
Cabbage -  1 no.
Green chillis - 4 thai
Moong dal (yellow color) - 2 tbsp
Oil  to saute
Salt to taste
Cilantro to garnish (optional)

Preparation :
3 simple steps for this regular cabbage stir-fry!
--> Soak moong dal for 30 mins.
--> Put tempering, add chopped chillies, add cabbage.
--> Add soaked moong dal, add salt,  stir together, cook until well done. Garnish with cilantro.

Tindora Stir-fry

Tindora also known as Ivy gourd, is rich in beta-carotene.
Am bringing the shower of day-to-day recipes.. here is one


Ingredients :
Tindora -  0.5 lbs (1/4 kg)
Chana dal (split chick peas) - 1 tbsp
Green Chillies - 4 Thai  (or less as you need)
Coconut (shredded) - 2 tbsp
Salt  to taste
Cilantro to garnish
Oil to saute

Preparation :
1) Soak chana dal for 20 mins - meanwhile chop tindora vertically as shown in the image.
2) Prepare chilli paste with chillies,coconut, salt and cilantro.
3) Put tempering, add soaked chana dal, stir altogether, cook for 5 mins.
4) Now, add chilli paste that you prepared in step 2.
5) Cook until well done; garnish with cilantro and stir-fry tindora is ready to serve with roti/rice.

Gobi Manchurian

An Indo-Chinese dish that suits Indian taste. Process involves 2 parts : including part 1 as deep frying cauliflower florets dipped in flour batter while the second part is preparing gravy.  Manchuria can be prepared either as dry or with gravy.

I have prepared it as semi gravy manchurian so that it can be served either as starter or with rotis.

These are the ingredients i used :

1  big cauliflower (Gobi)

¼  cup rice flour
¼  cup all purpose flour
1 tbsp corn startch1  tsp of red chilli powder
2  tsp corriander powder

1 big onion
2 bell peppers
4 green chillies
1/2  tsp of ginger-garlic paste
1 tbsp of  hot & sweet sauce
1 tbsp of tomato chilli sauce
Salt to taste
Oil to deep fry

Gobi Manchurian

Part 1 :

Wash and separate all the cauliflower florets.
Now, preparing batter for cauliflower coating :
1. Mix  rice flour, all-purpose flour, corn startch, salt to taste, red chilli powder, ginger garlic paste, 1 tsp corriander powder with water and make it as medium-to-thin paste.
2. Take oil to deep fry in a pan, dip each cauliflower floret into batter and place each dipped floret into oil. let it fry until golden brown and keep them aside.
3. Repeat the process, until all the florets are deep fried and keep them aside.

Part 2:
4. Chop onion, ¼  tsp of ginger garlic paste, green chillies, bell peppers and saute them.
5. Add 1 tsp corriander powder, salt to taste, cilantro to above mixture and switch off the flame.
6. Now, add hot & sweet sauce and tomato chilli sauce, mix all the manchurian together.
7. Now, slowly add all the deep fried cauliflower florets to the bell pepper gravy and stir altogether until well mixed.

Thats it, yummy yummy gobi manchurian ready to eat. This can be served either as snack/appetizer  or  can be served with rotis.

Shahi Paneer

Paneer (Indian cheese) is high in protein and the most lovable dish for kids especially.
I made this dish as part of a potluck party. My mother-in-law helped me in garnishing and decoration, and my co-sister helped me in preparation.

Ingredients :
8 oz (1 cup) paneer
2 big onions
4 big tomatoes
2 oz (about 1/4 cup)  cashews
2 Tbsp sesame seeds
Oil to saute
Salt to taste
1 and half tsp of red chilli powder/pepprica powder
few strands of Cilantro



Shahi Paneer

 --> Soak cashews and sesame seeds for atleast 30 mins.
--> Cut paneer into small cubes and shallow fry in 2 tbsp of oil until they turn golden brown.  Set paneer aside in a bowl.
--> Add some more oil to saute in the same pan.
--> Add chopped onions, tomatoes and saute. Let it cool down.
--> Now blend onion/tomato mixture and soaked cashews/sesame seeds - blend altogether into coarse paste.
--> Take the blended paste into the pan, add salt, red chilli powder, sauteed paneer, stir together, and let it cook for 5 mins with low-medium flame.
--> Garnish with chopped cilantro.
Yummy shahi paneer ready to serve with rotis or rice.

Spinach dal (pappu)

I am back with regular curries. For making spinach dal, these are the required ingredients :

1 bag of spinach; 1 and half cup dal; 1 big onion; 3 medium tomatoes; 3 thai chillies;

Spinach dal

Cooking in open pot :
--> Cook dal in open pot until half done.
--> Add spinach, cook for 5 mins, add onions, tomatoes and green chillies. cook until done.
--> once the dal is almost done, add salt to taste, 1 tsp (or less) red chilli powder and halft tspn of sambar powder to taste.
--> Finally, garnish some cilantro.

Bok Choy Curry

Ingredients:
Bok  choy    -   half grocery bag [aka, about 20 florets]
1 onion and 1 tomato.
4 Green chillies
10 Soya chunks [optional]  --  i like it with soya chunks, hence always use them.
Oil to saute
Salt to taste
1 tsp garam masala
1 tsp corriander powder
handful of chopped cilantro


To know more about bok choy, please refer to "Know your Ingredients" page.

Bok Choy Curry

Procedure :
Soak soya chunks in hot water for atleast 10 mins.
Meanwhile, chop bok choy, onion, tomato, green chillies and set them aside.
Now, drain away all the water from soya chunks, squeeze them thoroughly and set them aside.
In a pan, take oil to saute, put tempering, add green chillies, onions, salt, saute until onions are tender.
Saute tomatoes, add chopped bok choy, saute for 5-7 mins on medium flame with closed lid.
Now, add soaked soya chunks, add garam masala, corriander powder, stir altogether, cook for another 5 mins.
Finally add cilantro.

Consumption:
Bok choy curry can be served either with rotis/rice/quinoa.

Tofu-Beans Stir fry

Hi friends,
sooo sorry for being late in updating my blog. Here, i am coming with my recipes shower..
Ingredients required for tofu-beans stir fry :
Tofu is very high in protein and less in fat content.
1  Extra Firm Tofu
1/4 bag of beans [grocery bag]
Few leaves of Mint
1/2  tsp  Corriander powder
Oil  to saute
1/2  tsp [less/more] Red chilli powder according to spice
Salt, Cilantro to taste.

Tofu-Beans Stir Fry  with yummy omlette and rice on the side

Procedure:
Draining away excess water from Tofu :
Place tofu on a deep plate and place stack of  plates/bowls on top of tofu for atleast 15 minutes. This procedure removes all the absorbed water from tofu, thus making tofu perfect for stir fry.
Please do not allow tofu to break down during the process.
If tofu seems to break down, remove stack of plates and replace them again on the center of tofu.

Once all the water has been drained away from tofu, cut the tofu into smaller cubes as you see in the above picture and set them aside.
Chop beans into small piece and set them aside.

Take a pan with enough oil to saute;  Put tempering, add beans to the tempering, add salt, stir altogether, close lid and let it cook for 5 mins on medium flame.
Meanwhile, take another pan with some oil to saute, let it heat up and add the chopped tofu pieces, stir fry them until they turn golden brown.
Remove the stir-fried tofu from pan and set them aside.
Now, open the lid of beans and let the beans cook for another 10 mins.
Add stir-fried tofu to above cooked beans and let altogether cook for another 5 mins on simmer.
Finally add red chilli powder, corriander powder, cilantro, home made peanut powder [if you like], stir altogether, switch off the stove and serve it hot with yummy omlette and rice on the side :)

Asparagus Curry

Ingredients required
Asparagus             1 bunch       [find more about asparagus on my page - "Know your ingredients"]
Potato                   1 medium
Onion                    1 medium
Tomato (optional)  1 medium
If you do not add tomato, then curry will be like dry saute curry; if you want like gravy curry, add tomato, or else you can skip it. sometimes, i wouldn't use tomato; then it tastes almost like potato curry :) may be that is beauty of asparagus. clubs with rest of the ingredients.
Oil  to  saute
Salt, Red Chilli powder and Cilantro  to taste
Tempering ingredients - urad dal, chana dal, cumins, mustards, curry leaves

Making
--> Chop asparagus and potato into small pieces, set aside.
--> Take a pan with some oil to saute and heat it up.
--> meanwhile chop onion, tomato[if using], cilantro, set them aside.
--> Once the oil is heated up, add tempering ingredients and let the mustards splatter.
--> Add chopped asparagus, add salt, close the lid and cook for 5 mins.
--> Now, add potato, close lid and cook again for 5-7 mins.
--> Add onions, cook until they become tender; Finally add tomato, cook until everything is well done.
Final step, add handful of cilantro if you like. switch off flame, serve the curry hot with rice or roti.

Aloo(Potato) Kurma

My husband loves this style of Potato Kurma. In fact, this is his Signature style of making Kurma. Simple but delicious.

Potatoes  5  big
Onions   1 and half
Tomatoes  2
Poppy seeds ¼ cup
Shredded coconut
Tamarind   1 tsp (soaked and squeezed juice  or  wet tamarind paste)
Green Chillies  3 Thai
Cilantro  of few strands
Red Chilli Powder  to your spice
Garam Masala   1 tsp
Corriander Powder  1 tsp, Salt as required

Cooking Procedure
→ Soak poppy seeds atleast for an hour. Make a fine paste with poppy seeds, coconut.
→ Chop each potato into 4-6 pieces and pressure cook upto 2 whistles. Let the potatoes cool down and peel off the skin, set them aside.
→ In a pan with some oil, Saute Green chillies, Onions. Once onions are half done, add tomotoes, cook until half done; add tamarind paste.
→ Now, add boiled, peeled off potatoes, Salt, poppy seeds-coconut paste, stir altogether.
→ Close the lid and let it cook for atleast 10 mins on medium flame.
→ Now add garam masala, Corriander powder, stir-in all again and let the curry cook for another 10 mins on low flame.
→ Finally add handful of chopped cilantro and Potato kurma is ready to serve with rice or rotis.

Andhra Special - Gutti Vankaya (Spicy EggPlant Fry)

Hi Friends, today, i came with delicious and spicy Andhra Special dish. Gutti Vankaya, if properly prepared, tastes the best of all the curries. Here i would like to share my recipe :

Ingredients :
Chana dal  -  2 Tbsp
Red Chillies - 6 big
Urad dal  -  2 Tbsp
Corriander Seeds - 1 Tbsp
Cumin seeds - 1 Tbsp
Tamarind -  lime size
Curry leaves -  few
Salt to taste.
Oil 4 Tbsp.

Procedure :
--> Cut each egg plant into 4 quadrants, keeping the heads of each egg plant;  Set them aside.
--> Take a pan with 2 Tbsp of oil and roast all the above ingredients in this order :
Chana dal, Urad dal, Red Chillies, Corriander Seeds, Cumins, Tamarind and Curry leaves, Salt.
--> Make sure not to burn the ingredients.
--> Let the roasted ingredients cool down and then blend into coarse powder.
--> Now, add very little amount of water to the above powder to make it to very thick paste. You should be able to hold it as a ball. That is the right consistency of water you should add.
--> Stuff the above paste into each of the cut eggplants.
Take a pan with 2 Tbsp of Oil and arrange stuffed eggplants into the pan, Sprinkle little salt on the eggplants, Close the lid and let it cook for atleast 20-25 mins on medium flame.

Finally, when all the eggplants become tender and cooked, add handful of Cilantro, cook for another 5 mins and serve hot with rice.

I roast couple of green chillies in the same pan at the end. Roasted green chillies with Eggplant tastes good together (only if you can handle spice).

Palak Paneer

Paneer  (Indian cheese) is a good source of protein for vegetarians. Very easy to prepare freshly even at home just by curdling heated milk with lemon juice. Today,  i would like to share yummy most popular Palak Paneer recipe. Here are the Ingredients :

Spinach     2 bunches

Onion        1

Tomatoes  2

Ginger-Garlic

Green chillies 3

Red Chilli powder 1/2 tsp

few Kasoor Methi   few leaves(dried fenugreek leaves)
nut meg powder    1/4 tsp  (goes good with spinach especially)
salt to taste

Whole Spices :
Cinnamonn sticks  2
cloves       3
cardomom  2

Cooking Procedure :
(1)  Wash and Boil the Spinach in a deep vessel with 'Open lid'. Cooking spinach with open lid helps preventing discoloration. It takes about 5 mins to cook spinach in boiled water. Now, keep that aside.
(2)  Take oil in a wide pan (needed to saute onions). Add the whole spices and let them roast.
(3)  Now, add the chopped onions; add required salt to cook the onions fast n nice.
(4)  Add chopped tomatoes. Let the tomatoes cook completely without any chunks. Add Nutmeg powder and kasoor methi.
PS : everything should be cooked with open lid. u can reduce the flame if the ingredients are burning.
(5)  Meanwhile, get ready with paneer. (I just buy paneer and cut it into small cubes)
Now, blend the cooked spinach in a blender.
(6)  Add the spinach puree to the sautee onion-tomato gravy and stir it well.
(7)  Now add the paneer cubes and let it cook for atleast 5 mins on simmer.
(8)  Now, you can add heavy cream if you want. I just added few tbspns of soymilk for nice flavour.
(9)  thats it, sprinkle cilantro, switch off the flame and serve it hot with rotis/rice :)

Yummy yummy Palak paneer ready..

Aloo and Besan Stuffed Karela

Method 1:

Aloo Stuffing :

We need 4 medium potatoes; 1 medium onion; salt to taste; 1/4 tsp red chilli powder; masala powders of your taste [i used corriander powder and homemade peanut powder]

Potato stuffed Bitter guard

Procedure :

Boil  washed/peeled potatoes in a pot for 12 to 15 mins.

Drain away all the water and let the potatoes cool down completely and set them aside; chop onion set it aside.

Meanwhile, wash bitter guard, peel off its ridges if you don't like them.

Make slits for each bitter guard and set them aside.

In a pan, take oil enough for saute, let it heat up for just couple of mins, not too much as you will close the lid and cook.

Add the slitted bitter guards to the oil, add some salt, close the lid and let all the bitter guard cook for 10 mins.

Open the lid, flip over all the bitter guard to the other side as well, close the lid and cook again for another 10 mins.

Now, when they are ready [should look almost black as shown in the picture], take out all the bitter guard from oil, set them aside.

Now, in a bowl, take boiled potatoes, mash them to paste [u can just smash with hand], add salt, red chilli powder, masalas of your taste [corriander powder and homemade peanut powder in my recipe].

Mix all the ingredients together 

Now, in the same pan as u sauteed bitter guard, saute chopped onions as well and add the potato paste to sauteed onions.

Take it out of oil, let it cool down a bit, and stuff the mixture in all the bitter guards.

You can sprinkle some cilantro if you like.

Other way of doing this is :  stuff mashed potato masala mixture in raw bitter guards and saute them altogether along with the bitter guards. i don't prefer this one since, the mixture comes out for me when i flip over each bitter guard and my entire pan and oil becomes too messy. If this works out for you, you can go ahead and proceed. In fact, this one is very easy.

Method 2 :

Besan Stuffing :

Ingredients

Bitter guard                              7

Besan Flour(Gram Flour)          1 cup

Salt                                          as required

Red Chilli Powder                     2 tbsp

Garlic                                       3 cloves

Corriander Powder                    1 tbsp

Oil                                           4 tbsp (for stuffing) 1 oz for saute

Besan Stuffed Bitter guard

Procedure:

First peel off the garlic cloves and crush them finely.

Take all the ingredients (except bitter guard), crushed garlic and mix them altogether. This is your besan mixture.

Now, take off the heads/tails of bitter guard and peel off their ridges with peeler (reduces the bitterness) and wash them off.

Cut the bitter guards vertically and provide some slots. Be careful, do not cut them into halves. Just make some gap to put stuffing.

Now, pop in the above besan mixture into each of the bitter guard slots.

Take 1 oz of oil into a pan and let it heat up. Place all the stuffed bitter guards in the oil, sprinkle little bit of salt on top of all the karelas, put the stove on medium flame, and let them cook for atleast 15-20 mins.

Flip over the karelas occasionally so that, they all will be fried evenly.

That’s it, ur stuffed karela is ready.

Hope you will enjoy both of my stuffings.
Happy Stuffing :)

                                                                                                                        

Singua Curry

Basic singua curry recipe; easy to make. here are the required ingredients.
Singua            4 cnt
Onion            1 big
Tomato          1 small
Green chillies  5 thai
Red chillies     2 cnt
Moong dal      2 tsp
corriander powder  1/2 tsp
Turmeric       1/4 tsp
Sugar             1 tsp
Salt             as required
Cilantro       to flavor
Oil         to saute (could be 1/4 cup or less)

Method:
Soak the moon dal in water and set aside.
Wash and peel off the singua; Chop into small pieces.
Chop green chillies, onions, tomato, cilantro and keep it aside.
Take a pan with oil and let it heat up. Add the tempering ingredients :  urad dal, jeera, mustard seeds, red chillies.
Add chopped onions, let them turn transparent/tender. Then add chopped singua pieces, soaked moong dal and let them cook.
Add chopped tomato, corriander powder, sugar, salt, stir altogether and cook for atleast 5-7 mins with closed lid on medium flame.
Now, open the pan and let the excess water get evoporated. Add cilantro and serve the curry hot with rice or roti..

Spinach Pulusu

Ingredients
Spinach             :       1 bag
Onions              :       1 medium
Tomato             :       1 small
Tamarind          :        lemon size
Red Chillis        :        2
Red Chilli powder  : 1 and half tsp
Toor dal        :        2 tbsp
Salt                      : 1 1/4 tsp
Oil                      :   2 tbsp

Healthy and Yummy Spinach Pulusu

Procedure

--> Soak tamarind in small bowl with some water.
--> Wash spinach thoroughly, chop it and set aside. Chop onions and tomatoes and set aside.
--> Take a pan with specified amount of toor dal and pour 1/4 cup of water.
--> Switch on the flame and put it in medium heat. let the toor dal, cook to half done.
--> Meanwhile, squeeze the tamarind and retain the tamarind juice.
--> Once the toor dal is half done, add the chopped onions and let them cook until they become tender.
--> Now, add the chopped tomatoes and let them cook.
--> Add spinach to the mixture; add squeezed tamarind juice; add salt, stir all together once and close the lid and let it cook for 10-12 mins.
--> Open the lid, add red chilli powder, stir it and close the lid and cook for 5 more minutes.
--> Now open the lid, stir again and let it cook for 3 more mins or until all the water gets evoporated. (any leafy vegetable needs to be cooked thoroughly, thats when it tastes good and so i prefer to cook like that).
--> You can keep the water if you like it like pulusu or else let the water evoporate.
--> Switch off the flame once everything is done.

Tempering
--> now take a small pan for tempering : pour 2 tbsp of oil and let it heat up.
--> Add the tempering ingredients : urad dal, jeera, mustard seeds, red chillies, curry leaves. let them sauteed and once they get golden brown, add the tempering to the above made pulusu.
--> thats it, healthy spinach pulusu is ready; you can serve it with roti or white rice; (even with Quinoa also, it tastes good.). I will add more healthy recipes soon.

Bottleguard Curry

Ingredients

Bottle guard                                 1 medium

Onion                                          1 medium

Tomato                                        1 medium

Turmeric                                      pinch

Tempering Ingredients                  urad dal, jeera, mustard seeds, curry leaves

Oil                                               5 tbsp (or sufficient to saute onions)

Cilantro

Salt                                              1 tsp

Red chilli powder                         3/4 tsp

Procedure

1. Peel off bottle guard and chop into small pieces; Chop the onions and tomatoes and set them aside.
2. Take oil in a pan and let it heat up;
3. Add all the tempering ingredients and let them fry.
4. Add the chopped bottle guard pieces to the fried tempering ingredients.
5. Add salt and stir all the bottleguard pieces, put flame on medium-high, add very small amount of water, close the lid and let it cook for 7-10 mins.
6. If the water is too much, then open lid, let the water evoporate and then add onions.
7. Now, open the lid and stir once again; once the bottleguard pieces become tender(pinch a piece with spatula and it should be easy to break), add the chopped onions and close the lid to cook again for 5 mins;
8. Once the onions become tender(onions turns to transparent color once they are done), add the chopped tomatoes and close the lid.
9. After 5 mins, open the lid and stir altogether (by this time, all the pieces should be well done - even tomatoes).
10. Add Red Chillie powder, reduce flame to medium-low and let it cook for 3 mins just to avoid the raw taste of chillie powder. (you can add 4 green chillies for this curry, if you don't like red chillie powder)
11. Switch off the flame and add the chopped cilantro. that's it, delicious bottleguard curry is ready :-)

Beetroot curry

Ingredients :
Beetroots                   3 (big)
Green Chillies             5 thai
Onions                       1 small
Curry leaves               few
Cilantro                      garnish
Salt                            as required
Oil                             4 tsp

Tempering Ingredients : Chana dal, Urad dal, Cumin seeds(jeera), mustard seeds

Procedure:

Peel off beetroot and chop into small pieces.
Chop onion into small pieces and keep aside.
Take a pan with specified oil. Let the oil heat up and add the tempering ingredients, green chillies, curry leaves.
Add beetroot pieces; add salt and put the flame in medium and close the lid.
Let the beetroot cook for 5-10 mins.
Add the chopped onion pieces, reduce the flame and let the curry cook for 10 mins with open lid.
switch off the flame and garnish with cilantro.

Low fat Egg Burji

Ingredients:
Eggs                                8
Onions                            1 (small)
Potatoes                         1 (small)
Oil                                 2 tbsp
Green Chillies                 5 (thai chillies)
Red Chillies                    2
Curry leaves                   few
Corriander leaves           few
Kasoor methi                 pinch
Corriander powder        pinch

Procedure:

• Beat all the eggs and extract 7 whites and 1 egg with yolk in a bowl.
• Peel off the potato; Finely chop the green chillies, onion and potato.
• Take the specified oil into a pan and let it heat up. Meanwhile, rigourously whisk the eggs in the bowl with a hand whisk.
• Once the oil gets heat up, add the tempering ingredients(urad dal, chana dal, cumin seeds, mustard seeds), green chillies, curry leaves and red chillies, kasoor methi.
• Add finely chopped potatoes and saute them until golden brown under medium flame. Add chopped onions and saute them until golden brown.
• Reduce the flame even low and add the whisked eggs into the pan.
• Stir the entire mixture and make it as egg scramble. let the scramble cook for 2 more mins under very sim flame. Add a pinch of corriander powder. and finally add corriander leaves and switch off the flame.