By Devi Poojari
July 17, 2024
The Heeramandi actress, who shared a recipe for her version of what is originally a version of scrambled eggs from Pakistan, included a Hyderabadi spin to it, with the addition of the elipay kara. Best enjoyed with hot phulkas or buttered white bread, tap to see the full recipe.
3 eggs 1 onion, sliced 2 green chillies, slit lengthwise 1 tablespoon oil 1 teaspoon ginger-garlic paste 1 teaspoon red chilli powder 4-5 cloves garlic 1 teaspoon cumin seeds 1 teaspoon pink salt 1 tablespoon chopped coriander
Heat the oil in a pan and cook the ginger-garlic paste until aromatic.
Add the sliced onions and sauté until pink and translucent.
Add the green chillies into the mixture before cracking open the eggs on top and allowing it to cook until set, over low heat.
Grind the pink salt, red chilli powder, cumin seeds and garlic to a fine paste and sprinkle over the cooked eggs.
Sprinkle the chopped coriander on top and serve hot with phulkas or buttered white bread.