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Egg Vermicelli

An unusual delicacy of eggs and roasted vermicelli flavoured with curry leaves and a blend of spices. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Eggs, Vermicelli
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Egg Vermicelli

  • 2 Eggs
  • 500 grams Vermicelli
  • 4 sprigs Fresh coriander leaves
  • 1 teaspoon Coriander seeds
  • 1/2 teaspoon Cumin seeds
  • 2 Whole dry red chillies
  • 1 inch stick Cinnamon
  • 2 Green cardamoms
  • 2 tablespoons Ghee
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 3 tablespoons Split Bengal gram (chana dal)
  • to taste Salt

Method

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  1. Place eggs in a pan with four cups of water. Boil for ten minutes, cool and shell. Chop into small cubes. Clean, wash and chop coriander leaves. Grind together coriander seeds, cumin seeds, red chillies, cinnamon, cardamoms and keep aside.
  2. Heat ghee in a kadai and stir-fry vermicelli till it turns light brown. Keep aside. Heat oil in a saucepan, add mustard seeds and split Bengal gram. Mix coriander leaves, ground paste and salt and add to the pan. Pour one cup of water and let the mixture boil. Add the vermicelli while it is boiling and when it becomes thick, add the chopped eggs. Mix well.
  3. Serve hot garnished with coriander leaves.

Nutrition Info

Calories 416.1
Carbohydrates 42.14
Protein 12.04
Fat 22.08
Other Fiber 0.16
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