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PrintCHETTINAD SCRAMBLED EGGS
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds and dhal are brown.
- Add the onions and green chili. Stir-fry for a minute.
- Beat the eggs with the turmeric powder and salt.
- Add beaten eggs to the skillet. Stir continuously, till eggs are cooked.
- Add cashew halves after eggs are cooked. Toss and serve hot.
INGREDIENTS
- 4-6 eggs
- 60 grams finely chopped onions
- 1 green chili, finely chopped
- 30 grams roasted cashew nut halves
- ½ teaspoon turmeric powder
- Salt, to taste
Tempering
- 1 tablespoon Cooking oil
- Few curry leaves
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
7 comments for “Chettinad Scrambled Eggs”
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