There are times people get tired of eating the same style of dish. With fewer ingredients and unique tangy taste, this recipe will save your day.
What do you need for 4 Servings
1 onion (big)
2 tbsp kashmiri chili powder
1 tbsp salt
3 tbsp oil
Finely chop the onion and tomatoes separately.
Add 3 tsp of oil in a Non-Stick pan, when its hot add the chopped onion and saute it for a minute. [PIC 1]
Add tomatoes then let it cook for 10 mins till it gets mashed. [PIC 2]
Now add Kashmiri chili powder, Salt and give it a mix. [PIC 3]
Close the pan with a lid and cook until oil separates from the gravy. [PIC 4]
At this stage, add eggs one by one and give it a quick stir, mix it well with gravy. [PIC 5]
Stir continuously for 5 mins and avoid any lump formation. Continuous stir causes a halwa texture. If this texture is reached gravy wont stick to the pan. (An important step for this dish to get the texture right.) [PIC 6]
Cook 5 more mins with a stir for every one minute. Close the lid and switch off the flame.
Serve hot after five minutes.
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