Egg Khichdi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Leftover Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cups - cooked rice (or leftover rice)
  • 3 - eggs
  • 1 - small tomato, chopped
  • 1 - small onion, chopped
  • 2 - green chillies
  • A sprig - curry leaves
  • Mustard seeds
  • Oil
  • A pinch of turmeric
  • Salt to taste

How to Make Egg Khichdi

  • Heat oil in a kadai. Add mustard seeds. Let it crackle.
  • Add curry leaves, onion and chillies. Fry for some time (till transparent). Lower the flame.
  • Add turmeric and salt to taste.
  • Now break the eggs into the kadai and scramble it till they are broken into tiny bit (don't allow large egg lumps to form).
  • Once the egg is cooked add the chopped tomatoes. Saute for one minute.
  • Add to this the cooked rice and mix well.
  • Place a lid over the kadai and let it stand for a few seconds and turn off the flame. Serve hot.

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