Friday, December 12, 2008
Egg is so versatile that it be eaten just by itself or can mix with any other dish to enhance the flavour of the dish to which it is added...as in baking, soups, noodles, rice etc...
Though egg is extensively used in most kinds of fried rice varieties.. the dish i'm going to share now is precisely only with egg...no other vegies or poultry or meat or seafood here.
The relationship with this dish is as long as the years of my marriage...you can guess now who is the author of this dish...yes of course my dear hubby. And ever since i learned this dish from him it has been a savoir dish for me.
4 Cups of Cooked (preferably strained)
1 Tbsp cooking oil
1 Onion Medium size
3 Green chillies cut
8 Curry leaves
1 tsp Ginger garlic paste (optional)
1/2 tsp Black pepper powder
Salt to taste
Coriander leaves finely chopped to garnish
Heat up a wok or wide kadai, add oil and after the oil is hot enough add green chillies saute, add curry leaves saute and then add onions and saute for 2min.
If adding ginger garlic paste add it now and fry till nice aroma comes
Now add eggs by breaking them one by one and thoroughly stirring and mixing to make egg scramble and fry for a min till scrambled egg is cooked and dry.
Now add little salt and pepper powder for the egg scramble.
Now add the rice and salt & pepper and mix it nicely to combine with the rest of the ingredients in the wok .
Add coriander leaves and mix and remove form heat.
This can be served as it is...with just a papad or with a heavy masala gravy or meat fries...
One good combo with this is a thick crab gravy or Butter chicken or Paneer Butter masala with a cracked papad.