New Update
| Main ingredients | Eggs, Chicken mince, Ginger, Garlic, Green chillies, Onions, Carrot, Red chilli powder, Turmeric powder, Fresh coriander leaves, Green peas |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 eggs
- 1 cup chicken mince (keema)
- Salt to taste
- 2 tablespoons oil
- 2 teaspoons finely chopped ginger-garlic
- 3-4 green chillies, finely chopped
- 2 small onions, finely chopped
- 4 tablespoons finely chopped carrot
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 tablespoons chopped fresh coriander leaves + for garnish
- ½ cup blanched green peas
Method
- Break the eggs into a bowl, add salt and whisk well with a fork.
- Heat oil in a non-stick pan, add ginger-garlic and green chillies, mix well and saute for 1 minute.
- Add onions, mix and saute till translucent.
- Add carrot, red chilli powder and turmeric powder, mix well and saute for 1-2 minutes.
- Add chicken mince, salt and coriander leaves, mix well and sauté on high heat for 3-4 minutes.
- Reduce the heat to medium, add green peas and mix well. Cook for 2-3 minutes. Take the pan off the heat.
- To make the scrambled eggs, bring sufficient water to a boil in a shallow non-stick pan.
- Gently pour the eggs mixture and mix lightly. Cook for 2-3 minutes or till the eggs are done.
- Collect the cooked eggs with the help of a perforated spoon and put equally into individual serving bowls. Place a portion of the chicken mixture over the eggs, garnish with coriander leaves and serve hot.
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